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I would be happy to share..one complication tho...I DO NOT MEASURE...I'm one of those cooks that just "eyeballs" amounts..
So in a small frying pan, I saute 4 slices of ready cooked bacon and 3-4 small pieces of deli ham (chopped into small pieces)..once done set aside.
In a large bowl or measuring cup..I put 5-6 jumbo eggs. To that I season with pepper...don't use salt. I add 1 small container (single serving) of Fage unflavored Greek Yogurt. Mix with a whisk. Once the mixture is smooth I add about 1/2 c of FF cottage cheese. Mix together.
To the egg mixture I add 1/2 cup shredded Cabots 50 % FF cheese, grated, about 1/4 cup parmensean cheese, and 3 or 4 slices (cut into small pieces) of FF baby swiss cheese. Mix all together...add bacon and ham. Pour into your baking dish and sprinkle another 1/4 c of shredded cheese on top, then sprinkle top with more parmesean.
I bake this in a small casserole dish at 375 degrees till a toothpick comes out clean, (about 45 min.) Sometimes I bake with crust, sometimes without. For crust I use Pillsbury ready made pie crust, just fit it to the bottom of the casserole and pour the egg mixture in.
Stats for the crust are not bad..(and I need the carbs)...
Fat 6 gr.
cholesterol less than 5 gr.
total carbs 12 gr.
no fiber, no sugar and only 1 protein, but you get lots of protein from the eggs and cheese.
I have made this recipe before with FF half and half and cottage cheese without the yogurt, but I like it better with the yogurt. The eggs are usually very fluffy and moist and I can eat the left overs because it doesn't dry out too much.
Hope this helps..let me know how it turns out and if you like it. My friends say since my surgery my taste has really changed...they have no idea. I also made my own version of Edemame salad today...YUMMY !!!
Enjoy...
Marcy
So in a small frying pan, I saute 4 slices of ready cooked bacon and 3-4 small pieces of deli ham (chopped into small pieces)..once done set aside.
In a large bowl or measuring cup..I put 5-6 jumbo eggs. To that I season with pepper...don't use salt. I add 1 small container (single serving) of Fage unflavored Greek Yogurt. Mix with a whisk. Once the mixture is smooth I add about 1/2 c of FF cottage cheese. Mix together.
To the egg mixture I add 1/2 cup shredded Cabots 50 % FF cheese, grated, about 1/4 cup parmensean cheese, and 3 or 4 slices (cut into small pieces) of FF baby swiss cheese. Mix all together...add bacon and ham. Pour into your baking dish and sprinkle another 1/4 c of shredded cheese on top, then sprinkle top with more parmesean.
I bake this in a small casserole dish at 375 degrees till a toothpick comes out clean, (about 45 min.) Sometimes I bake with crust, sometimes without. For crust I use Pillsbury ready made pie crust, just fit it to the bottom of the casserole and pour the egg mixture in.
Stats for the crust are not bad..(and I need the carbs)...
Fat 6 gr.
cholesterol less than 5 gr.
total carbs 12 gr.
no fiber, no sugar and only 1 protein, but you get lots of protein from the eggs and cheese.
I have made this recipe before with FF half and half and cottage cheese without the yogurt, but I like it better with the yogurt. The eggs are usually very fluffy and moist and I can eat the left overs because it doesn't dry out too much.
Hope this helps..let me know how it turns out and if you like it. My friends say since my surgery my taste has really changed...they have no idea. I also made my own version of Edemame salad today...YUMMY !!!
Enjoy...
Marcy
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