Post by GoodbyePorkPieHat on Aug 31, 2020 20:03:29 GMT
(or "omelet" if you ain't all fancy-like)
Over the past year, I have significantly increased the amount of eggs that I've been eating, in large part because recent nutritional studies have shown they are not as "bad" for you as once believed. That belief came from the amount of cholesterol and saturated fat in eggs. However, dietary cholesterol does not increase the serum cholesterol level for the vast majority of people. {This is also true for other foods like shrimp.}
In fact, some people refer to eggs as "the perfect food", and I've been eating them for breakfast a few times/week - usually basted, but I have also found that an oven-baked omelette is easy to make and hard to screw up. For a simple one, just break a few eggs into a jar, add your flavours of choice, shake-and-bake (400F for 20 minutes). BTW, I use an Oster convection/toaster oven almost exclusively these days - a fantastic, multi-functional cooking tool big enough for a frozen pizza and only $60. I only use my regular oven for big items like a turkey or ham.
I have also found that omelets freeze/reheat quite well, and you can take a simple one (perhaps nothing added or maybe just some cheese) and reheat it with extra toppings - like chili. Of course, when it comes to cooking, it seems that Simple and I don't live in the same neighbourhood.
Today I'm going to bake up an omelette with a dozen eggs (10 whole + 2 whites). With the goodies added, that's about five meals worth. I like to use the disposable aluminum foil pans - either 3"X5" for one serving or 5"X7" for two. I'll freeze at least two in the 3"X5" pans. Using some of the ingredients I prepped yesterday plus the last of a few others, I'm making a variation on the Western/Denver Omelet with the following:
- eggs (with some milk - used for omelets but not for scrambled eggs)
- Cajun-type spices for some "attitude" - but not too much
- cooked spinach (I cooked up a 5 oz. container of fresh baby spinach leaves, but frozen works too)
- Holy Trinity Plus (sauteed onion, Bell pepper, jalapenos, celery, garlic)
- the last of my deli ham, perhaps a bit of deli turkey
- the last of some cheeses (pepper jack/cheddar/Mexican)
- sliced black olives
It will be glorious.
Over the past year, I have significantly increased the amount of eggs that I've been eating, in large part because recent nutritional studies have shown they are not as "bad" for you as once believed. That belief came from the amount of cholesterol and saturated fat in eggs. However, dietary cholesterol does not increase the serum cholesterol level for the vast majority of people. {This is also true for other foods like shrimp.}
In fact, some people refer to eggs as "the perfect food", and I've been eating them for breakfast a few times/week - usually basted, but I have also found that an oven-baked omelette is easy to make and hard to screw up. For a simple one, just break a few eggs into a jar, add your flavours of choice, shake-and-bake (400F for 20 minutes). BTW, I use an Oster convection/toaster oven almost exclusively these days - a fantastic, multi-functional cooking tool big enough for a frozen pizza and only $60. I only use my regular oven for big items like a turkey or ham.
I have also found that omelets freeze/reheat quite well, and you can take a simple one (perhaps nothing added or maybe just some cheese) and reheat it with extra toppings - like chili. Of course, when it comes to cooking, it seems that Simple and I don't live in the same neighbourhood.
Today I'm going to bake up an omelette with a dozen eggs (10 whole + 2 whites). With the goodies added, that's about five meals worth. I like to use the disposable aluminum foil pans - either 3"X5" for one serving or 5"X7" for two. I'll freeze at least two in the 3"X5" pans. Using some of the ingredients I prepped yesterday plus the last of a few others, I'm making a variation on the Western/Denver Omelet with the following:
- eggs (with some milk - used for omelets but not for scrambled eggs)
- Cajun-type spices for some "attitude" - but not too much
- cooked spinach (I cooked up a 5 oz. container of fresh baby spinach leaves, but frozen works too)
- Holy Trinity Plus (sauteed onion, Bell pepper, jalapenos, celery, garlic)
- the last of my deli ham, perhaps a bit of deli turkey
- the last of some cheeses (pepper jack/cheddar/Mexican)
- sliced black olives
It will be glorious.
