Baked Omelette Florentine (Slow Carb)
Slow carb breakfast doesn't have to be boring.
For those of you following along with Jason’s Flip This Diet posts, you know that he’s been following the slow carb plan from Timothy Ferriss’ book, “The 4-Hour Body: An Uncommon Guide to Rapid Fat-Loss, Incredible Sex, and Becoming Superhuman“. What you may not know is that I’ve also been eating this way (with some slight modifications like fruit, cheese, and the occasional bite of LB’s pasta…wink wink). Since I’m still nursing LG, I’m not particularly focused on losing weight, but my reasons for following along are many (not the least of which is showing support for my wonderful husband). It’s more convenient for family meal prep, I feel pretty fantastic eating this way, and…yes…I’ve also dropped a few pounds.
For me, the two main struggles I face are time commitment and lack of variety. This plan focuses on whole foods (protein, veggies, and legumes), and virtually no convenience foods. Because of this, there is often a significant amount of time spent preparing each meal. The only way we’ve been able to make it work is because I’ve been home on maternity leave, so one of us is able to prepare meals while the other wrangles the kiddos. When I go back to work and there’s only one of us here, we’ll definitely have to make some changes to how we plan for and prepare our meals.
Food can be prepared in advance, so eating the same things again and again helps reduce the time commitment. However, meal monotony can become tiresome (and make me want to put all the food in the universe into my mouth hole). Breakfast has become particularly boring for me. It turns out I have a limit to how many days in a row I can eat plain eggs mixed with egg whites for breakfast (even if they are accompanied by some type of meat, cottage cheese, legumes, and greens).
This recipe is my attempt at solving the time commitment issue (only 15 minutes of prep on day 1, then microwave reheat on days 2 and 3), while still delivering a delicious breakfast that I don’t mind eating three days in a row. It was a bit of a challenge, since egg bakes are often rubbery and/or dry (and I really, really hate that). I’ve made it three times in the last couple of weeks to perfect the combination of ingredients, and I believe I’ve accomplished a properly textured egg bake that is quite yummy and packs a powerful 25 grams of protein in each mini loaf. And the best part is that after eating it several times I’m still looking forward to having it for breakfast tomorrow. I think we have a winner!
- Okay, in all honesty, I used butter for this recipe (which isn’t technically slow carb approved). So, if you don’t care so much about sticking to every single tenet of the slow carb plan, definitely use butter. Ghee would be my second choice, followed by olive, avocado, or macadamia nut oil.
- While eating the slow carb way, you can go through a lot of egg whites. We buy them in bulk at Costco for $9.40 (which is enough to make this recipe six times).
- You should drain the frozen spinach, but do not squeeze the extra liquid out. That moisture is necessary for the proper texture, contains valuable nutrients, and is essential for moist and delicious leftovers.
- You may have noticed while browsing through our recipes that we use our Wilton Recipe Right 3 Piece Mini Loaf Pan Set quite often. Who knows? After a couple of years of discovering new recipes, we may have enough to create a cookbook devoted entirely to mini loaves.
- The cost calculations are based on the prices paid at the time this recipe was made in May 2015.
- Prep Time: 15 minutes
- Cook Time: 40 to 45 minutes
- Ready In: 60 minutes
- Servings: 6
- Cost: $6.36 or $1.06 per serving
Baked Omelette Ingredients
- 2 T ghee
- 1/2 cup onions, chopped
- 6 whole eggs, beaten
- 2 cups egg whites
- 2 cups small curd cottage cheese
- 10 oz package frozen chopped spinach, thawed and drained
- 1 t salt
- 1 t black pepper
- 2 roma tomatoes, sliced into 1/4 inch slices
Baked Omelette Directions
Preheat oven to 350 degrees.
Use 1 T of ghee to grease 6 mini loaf pans.
Melt 1 T of ghee in small sautée pan and then cook chopped onions until translucent.
In a large bowl, combine eggs, egg whites, cooked onions, spinach, cottage cheese, salt and pepper.
Spoon mixture evenly into the 6 mini loaf pans, and then arrange the filled pans on a large baking sheet.
Gently lay slices of tomato on top of each loaf.
Bake for 40 to 45 minutes, or until the top of each loaf looks firm.