Nicely seasoned fried eggs that fill you up.
Before Trim Healthy Mama (THM), I liked eggs. Before my low carb days, I’d eat them with well-buttered toast, one piece per egg. Of course I also preferred them with fried potatoes, bacon, sausage, and the like. I only ever tolerated the whites; they just weren’t that tasty to me. And never did I even consider an egg white omelet! Is there any wonder I had a problem with my weight?
Enter various diets, messing up my metabolism, and finally the THM way of eating. I was struggling with getting the weight to move. I saw THM has a Stubborn Losers Menu, actually three of them. So back in September, Tiffany and I decided to give it a go. It worked wonderfully and I’ve incorporated some of the meals into my weekly menus. This is one of them, which I changed ever so slightly. (in the THM Cookbook pg 243).
With this recipe I am able to eat just eggs for breakfast and be fine until the next meal/snack three hours later.
First you want 1/2 cup of egg whites. That was three large eggs for me today. You can buy egg whites in a carton but I have a hard time paying over two and a half dollars for what equals about a dozen eggs, when I can pay a mere fifty cents or so for a whole dozen eggs and can either save the yolks for cookies or custard or even feed them to some of our animals but I digress.
(Yeah, not so easy to take pictures of things that require two hands. I enlisted Tiffany for a few.)
Spray a skillet with either olive or coconut oil. Or since these are an S meal, you can use butter or coconut oil. I usually forget and opt to just spray my pan.
I really like this short-sided pan for this because it makes it easier to flip the eggs. I think they call it a griddle but all the griddles I’ve ever seen are rectangular.
I add the two whole eggs to the measuring cup. I think that centers the yolks a bit better.
Pour them onto the hot griddle.
Now it’s time to season them with some onion powder. Yes I said onion powder. Try it! Seriously. It’s good. Also add some oregano. Okay, here is where I deviated from their recipe. You can use whatever herbs you like; oregano is my favorite herb.
You also want to add some salt and pepper and nutritional yeast. Don’t be afraid of nutritional yeast. It is very healthy and yummy. It gives it a cheesy flavor. I didn’t care for nutritional yeast with my first bite but I gave it a couple more tries and I really like it now. Sometimes you just have to tell yourself you like it. And no, this is not the bad kind of yeast that wreaks havoc on so many people’s bodies; this is very good for you and even considered a superfood.
Since I was taking pictures, my egg whites got a little browned on the bottom but I’m okay with that. Flipping them is a trick.
I use a big spatula and my regular one to ensure that it is not stuck to the pan.
When it is finished cooking the egg white through I carefully ensure that it isn’t stuck to the pan and plate it. Sometimes I put my plate upside down on top of the eggs and flip the skillet over.
Yeah, it stuck just a little, that is why you see that blaring white section in the middle, but it was good still.
- 2 whole eggs
- 1/2 cup egg whites (about 3 large eggs worth)
- onion powder
- nutritional yeast (optional)
- Little coconut oil or butter or coconut oil spray for cooking
- Melt butter or spray a large skillet.
- Put egg whites and whole eggs in skillet.
- Season with onion powder, oregano, salt, pepper, and nutritional yeast (if using).
- Flip when whites are nearly cooked.
- Serve when all whites are cooked.
It is nice to fill up on something so healthy for you without abusing calories, which means, I’ll lose weight. Yippee!!!
Until next time, God bless,