Veggie Omelette

This is chock full of nutrition!  Lots of yummy vegetables wrapped in eggs, and topped with salsa, cheese and cilantro!  It’s a great way to start your day!  Of course, as always, you can swap out any ingredients you like, or leave out things you don’t like.

Veggie Omelette
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Servings
1
Servings
1
Veggie Omelette
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Heat small cast iron skillet over medium-medium high heat. Add 1/2 T. avocado oil. Saute onions and spinach until spinach is starting to wilt, stirring often. Add peppers and tomatoes. Cook for a few minutes. Stir until peppers and tomatoes are cooked as desired. Remove items from pan to a bowl.
  2. Reduce heat to medium. Beat eggs with cream. Add salt and pepper to taste. Add another 1/2 T. avocado oil to hot skillet. Add eggs to skillet. As eggs begin to set up around the edges, tilt the pan and lift that portion of the egg with spatula, so that the uncooked egg runs down underneath the cooked egg. Continue moving around the skillet in this way until egg is done.
  3. Add veggies to one side of the omelette.
  4. Tilt skillet and guide gently onto a serving plate. Top with salsa, shredded cheese and cilantro, or your choice of toppings.
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New England Clam Chowder

Thick, hearty and flavorful.  You can substitute other kinds of seafood and make it into a seafood chowder if you prefer.  I added shrimp and lobster in place of some of the clams in the 2 photos of the chowder in the pan.

New England Clam Chowder
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Servings
6 servings
Servings
6 servings
New England Clam Chowder
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Using at least a 4 qt. saucepan, add onion, fennel, carrots, parsley, butter and bacon to pan. (The photo is of a 4 quart pan with this recipe.) Cover pan and cook on medium heat until veggies are cooked down, for about 15 minutes. In the meantime, boil potatoes in a separate covered pan for about 10 minutes or until slightly tender. When potatoes are tender, drain and set aside.
  2. Add cayenne pepper, white pepper, black pepper, salt and chicken base to the veggie mixture. Add heavy whipping cream, and milk, and allow to come to a boil.
  3. Drain clams and reserve 3/4 cup clam juice. Set clams aside. Combine reserved clam juice and cornstarch. Add to veggie mixture once it comes to a boil. Stir and cook over medium heat to thicken. Remove from heat and add clams and potatoes. Taste and add additional seasoning if needed. Serve.
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Creamy Scrambled Eggs

Whenever I make these, people are always asking how I got the eggs so creamy!  Here is the secret ingredient.

Creamy Scrambled Eggs
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Servings Prep Time
2 servings 3 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
5 minutes
Creamy Scrambled Eggs
Print Recipe
Servings Prep Time
2 servings 3 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Heat skillet and add butter so eggs don't stick. Beat or whisk the eggs in a small bowl with cream and salt and pepper. Cook in skillet, stirring occasionally, until almost set up. Remove from heat and serve.
Recipe Notes

If you stir scrambled eggs too much as they are cooking, they will end up crumbly and not be as creamy.

If you don't mind the extra fat and calories, double the cream for extra creamy eggs!

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Deluxe Scrambled Eggs

This is another recipe that my husband came up with.  Creamy eggs filled with cooked bacon, onion, sweet peppers, jalapeno peppers, and topped with cheese.  I usually cook up double the meat and veggies, then reserve half of it for a later time to make a quick weekday breakfast.

Deluxe Scrambled Eggs
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Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Deluxe Scrambled Eggs
Print Recipe
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat skillet and begin cooking bacon in skillet.
  2. While that is cooking, finely dice onion, sweet pepper and jalapeno pepper. When bacon is cooked, add the diced veggies and cook, without draining bacon grease.
  3. Meanwhile, whisk the eggs with heavy cream and season with salt and pepper. When veggies are nearly cooked, add spinach and cherry tomatoes to the skillet. Cook until spinach is wilted.
  4. Pour eggs over the top of the veggies and stir. Cook, stirring occasionally, until eggs are nearly set up. Remove from heat. We like to eat these topped with shredded cheese and sometimes salsa.
Recipe Notes

Each serving, with 1/2 oz. cheddar cheese, contains:  424 calories, 31 g fat, 439 mg cholesterol, 523 mg sodium, 546 mg potassium, 14 g carbs, 3 g fiber, 9 g sugar, 22 g protein, 73% vitamin A, 147% vitamin c, 21% calcium, 15% iron

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Flourless Chocolate Truffle Cake

This is great because you don’t need to go out and buy all kinds of gluten-free flours, or any kind of flour!  It almost has the consistency of a cheesecake and is delicious!

If you prefer, you can omit the almond extract and put in 2T. of pure vanilla extract instead.

Flourless Chocolate Truffle Cake
Print Recipe
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Flourless Chocolate Truffle Cake
Print Recipe
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350 degrees. Line the inside bottom of a 9" Springform pan with a circle of parchment paper. Grease the sides of the pan. Set aside. In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy, remove it from the heat. Using a wire whisk attachment, beat the eggs, brown sugar and sea salt until the eggs are foamy and doubled in volume. Slowly add the chocolate mixture to the eggs, and beat gently until combined. Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will appear a bit loose in the center, underneath. This is fine. Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight. Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate. Dust with a sifting of powdered sugar.
Recipe Notes

This recipe originally came from glutenfreegoddess.blogspot.com.  I made a few changes, which are reflected here.

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Taco Omelette

This is a good way to use up your leftover taco meat. This is the recipe I use.  Make sure that if you want gluten-free or soy-free to check the labels carefully before buying any taco seasoning in the store.

Taco Omelette
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Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Taco Omelette
Print Recipe
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Ingredients
Suggested Garnishes
Servings: serving
Instructions
  1. Heat small skillet and add 1/2 T. butter. While that is heating, beat 2 eggs with heavy cream and salt & pepper. When pan is heated, add egg mixture. When omelette edges start to set up, lift edge with spatula while tipping pan so raw egg goes underneath. Continue going around the pan, lifting and tipping, until eggs are cooked through. Sprinkle some shredded cheese and taco meat on one side of cooked eggs. Fold edge without toppings over and carefully slide out of skillet onto serving dish. Garnish as desired.
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Gluten-Free Cheesy Potatoes

The best Cheesy Potatoes I have tried.  These are made without the use of commercial canned soups and are completely gluten free.

Gluten-Free Cheesy Potatoes
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This makes a ceramic lasagna pan full.  If you want to use a 1/2 size foil pan, make about 3/4 of the batch.
Servings Prep Time
12 40 minutes
Cook Time
2 hours
Servings Prep Time
12 40 minutes
Cook Time
2 hours
Gluten-Free Cheesy Potatoes
Print Recipe
This makes a ceramic lasagna pan full.  If you want to use a 1/2 size foil pan, make about 3/4 of the batch.
Servings Prep Time
12 40 minutes
Cook Time
2 hours
Servings Prep Time
12 40 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Grease a lasagna pan. Saute onion in butter in 4 qt. pan. Add salt and pepper as it is cooking. Add milk and chicken broth and bring to a simmer. Combine heavy cream and cornstarch. Add to pan and stir until it is blended. It should begin thickening very quickly. Turn off heat and add sour cream and cheese. Spread potatoes in greased lasagna pan. Pour milk sauce over potatoes.
  2. Cover with foil and bake at 375 for 2 hours or more. Let set for 15 minutes or so and stir before serving.
Recipe Notes

For the chicken broth, I use about 2 tsp. Better than Bouillon Organic Chicken Base and add water to make 1 cup.  This ensures that the recipe remains gluten-free and soy-free.

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Overnight Breakfast Casserole

Easy breakfast casserole that can be made the night before and baked in the morning.  Contains sausage, eggs, onion, green chilies and tater tots.

Overnight Breakfast Casserole
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Servings Prep Time
12 30 minutes
Cook Time
60 minutes
Servings Prep Time
12 30 minutes
Cook Time
60 minutes
Overnight Breakfast Casserole
Print Recipe
Servings Prep Time
12 30 minutes
Cook Time
60 minutes
Servings Prep Time
12 30 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Butter a 9x13" baking dish. Cook onion with sausage in skillet, crumbling as it cooks. Beat eggs, heavy cream, milk, sour cream and seasonings. Add cooked sausage and onions to mixture. Pour into prepared baking dish. Top with green chilies and some cheese. Top with tater tots and remaining cheese. Cover and refrigerate overnight. (This can be made just before baking, but the tater tots should be thawed.)
  2. In the morning, preheat oven to 375 and remove pan from fridge. Bake 50-60 minutes or until golden. This can be served with salsa and sour cream or green or red chilie.
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