Monday, 17 June 2013

Muffin Tin Omelets - Low carbohydrate snacks.

Low carb, fast, inexpensive and Healthy.
 

Today I just have to share one of the best low carb / high protein snacks you can make.  If you are like me (over 40) then you probably watch your weight a little.  I try to avoid meals high in simple carbs and processed sugars, so these little treats fit the bill perfectly for me.  They cost bugger all to make and a batch of 12 last me 6 days.  I take one for morning tea and one for afternoon tea, and because they don't have added sugar or simple carbs you don't get that sleepy "sugar" feeling after you eat them.  Basically you can add anything you like, just like a regular omelet so put your thinking cap on, but try and keep it healthy.  The main cost really is the meat and eggs, my recipe calls for a dozen eggs and 200 grams of bacon.  Add whatever meat you decide, a little diced tomato, some low fat cheese, mushrooms and some chopped spinach.  Easy, simple, cheap and you have snacks on the run for a week.

So all I do is preheat the oven to 180 Celsius and spray a bit of olive oil spray into each muffin cup.  The next step is to pan fry the bacon and mushroom till nice and yummy looking (that's a cooking term).  I then roughly beat 12 eggs and add some salt and pepper.  The next step is to combine the bacon and mushroom in a bowl with some chopped spinach, diced tomato, and grated cheese.  You can work out your own quantifies depending on how dense you want the final product.  The last step is to fill each muffin cup about two thirds full with the bacon mushroom mixture, pour in some egg mix stopping about one quarter inch from the top of the muffin cup.  Bake in the oven for about 25 minutes and serve hot or cold.

 
Line the muffin tins with bacon to give them a little added flare - Jamie Oliver look out!!

 
The simplest recipe in the world. 
 
James Miller.