Mushroom Mozzarella Bake

This recipe came from a great low carb website -http://low-carb-news.blogspot.com/

lb fresh mushrooms, sliced (0.454 kg)

3 tbsp butter (45 mL)

³/₄  tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)

1 tsp dried parsley (5 mL)

¹/₄  tsp black pepper (1 mL)

³/₄  cup grated Mozzarella cheese (175 mL)

Preheat oven to 350°F (180°C).

In large frying pan or electric frying pan with lid, fry mushrooms in butter over medium heat until softening.  Keep cooking until water evaporates. Remove lid of pan.  Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper.  Allow to simmer over low heat until whipping cream reduces a bit.  This can happen extremely fast.  Arrange mushrooms in shallow casserole dish.  Sprinkle with cheese.  Bake 10 minutes, or until cheese is melted.  

Yield:  6 servings

1 serving

127.3 calories

4.6 g protein

11.0 g fat

3.1 g carbs

Spinach, Ham and Cheese Omelet for one

• 2    eggs
• 1  heaping TBSP Hellman's Mayo
• 2  tablespoons  water
• 1  teaspoon  butter
•     salt and pepper
• 1/4  cup  shredded Italian cheese blend (1 oz.)
• 1/4  cup  baby spinach
• 1/4  cup  finely chopped ham

BEAT eggs and water in small bowl until blended.
HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, season with salt and pepper. PLACE cheese on one side of omelet; top with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

Nutrition Facts

• Servings Per Recipe 1 to 2 servings
• Calories299,

Barefoot Contessa Omelet for for Two or 4

* 1/4 pound good thick-cut bacon
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon gold potato
* 1/2 cup chopped yellow onion
* 1 tablespoon minced jalapeno pepper (optional)
* 5 extra-large eggs
* 2 tablespoons milk or cream
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped scallions, white and green parts
* 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices.
Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the potato and yellow onion.
Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Add the (optional) jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
Stir in the scallions and diced Cheddar.
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.

Serve hot directly from the pan. Serves 2 large portions or 4 regular portions