I hope we all know that eggs are good for us, ’cause the purpose of these posts is not to convince you of that, but rather to give something that I think many people need – inspiration and motivation on HOW to eat those wonderful eggs.
I used to enjoy fried or scramble eggs for breakfast once or twice a week. And no more. Didn’t like eggs that much. But since being pregnant or nursing I have found my body really needs that burst of protein first thing in the morning to give a good start to my day. It’s not bad for my kids, either – to start the day with this nourishing food rather than sugary cereals or empty carbs. The challenge, then, is to serve them up in a way that tempts me and my kids appetites day after day after day….
the omelet puffing up in the oven
Enter the French Toast Souffle. I was over at The Nourishing Gourmet last month and was intrigued by a recipe she had resurrected out of that old classic, The Joy of Cooking. She called it “Sweet Souffleed Omelets” and posted a wonderful photo tutorial of the recipe that got me thinking. If you can sweeten an omelet (something I’d always wanted to do, but was afraid to try), then you could add cinnamon and it would be, like, french toast in an omelet form, right? I love french toast, but it’s another yummy breakfast food that I have to give up when I’m pregnant because the carb-to-protein ratio is just not right. (did I mention I’m hypoglycemic when I’m pregnant? Yeah – thus all the emphasis on protein around here!)
a great way to eat eggs!
And thus began my quest. First I tried Kimi’s recipe. Turned out delicious and the kids absolutely gobbled it up. I enjoyed more than I thought I could enjoy eggs – until my sugar dived. I guess 4 Tbsp. sweetener (I used sucanat) was just too much for my system to handle.
Second round – cut down the sweetener to 3 Tbsp, using maple syrup this time, added another egg, and a tsp. of cinnamon. Once again, it was a huge hit, with the cinnamon and syrup definitely reminding me of french toast. Bur once again, my sugar plummeted shortly after breakfast. Bummer. What was wrong? I asked. I had eaten my share of the omelet – over 2 eggs worth – was that not enough protein to balance out the sweetener?
I threw that idea around a while, and mentioned it to my Mom-in-law, who also had sugar issues during her pregnancies. She said that what I should try for is a balance of protein, carbs, and good fat at every meal, and that the right combination should give me proper, sustained blood sugar levels. Ah-ha! We were ready to try Round Three.
This morning I made the omelet for the third time, and served it with some leftover molasses muffins that I warmed up in the oven while the omelet was cooking. A generous slice of French Toast Omelet along with a warm whole wheat muffin spread with butter was just the right combination! I enjoyed my breakfast, and it stayed with me all morning. Hooray!
Jesse is a huge fan of what he calls the Egg Pancake – he requests it and always eats several slices!
note: I judged the sight of Claire gobbling up her share to be too graphic to post on the blog. LOL
So, here’s my version of the oven omelet – try it yourself and tell me if it’s not scrumptious, and a rather delightful way to eat eggs! (my directions are a little different than Kimi’s – I do all the baking of the omelet in the oven, which I find to be simpler and more fool proof).
French Toast Souffle serves 3-4, Prep time 5 min. Cook time 20 min.
Preheat oven to 325.
Separate 4-5 eggs I put my egg whites into Julia’s bowl, and the yolks into my blender.
Beat the egg whites until stiff but not dry.
Meanwhile, add to the yolks
3 Tbsp. sweetener
1 tsp. cinnamon
Dash of salt.
Blend until smooth.
Melt 1 Tbsp. butter in your oven-proof frying pan over low heat.
Fold egg yolks into egg whites, and pour into pre-heated pan. Bake at 325 for 20 min. until set.
Invert onto platter and serve. Top with jam or syrup if you really must! ☺
More favorite egg recipes tomorrow!
|From Drop Box|