Home of Gluten-Free Society Forums TRUE Gluten Free Recipes (No grains please) Casey’s Kitchen – TRUE Gluten Free – Omelet Cups To Go

This topic contains 1 reply, has 2 voices, and was last updated by Jacqueline Scarbrough Jackie Scarbrough 8 years, 1 month ago.

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  • #8106
    Kate Osborne
    Peter Osborne
    Keymaster

    Egg is the most biologically available protein.  It is an excellent source of B-vitamins, amino acids, and healthy fat.  Contrary to popular belief, eating the egg yolk will not raise your cholesterol or increase your risk for heart disease.

    This TRUE Gluten Free Recipes from Casey is most Eggcelent (pun intended).

    12 eggs, beaten
    1 zucchini squash, shredded
    8-10 slices bacon, cooked and broken into pieces
    1 cup roast bell pepper, cut into small pieces
    4 cups fresh spinach
    1/2 cup chopped tomatoes
    Baby Bella mushrooms, large chunks
    1/4 cup chopped jalapeños, if desired
    Salt and ground pepper to taste
    1/2 cup fresh chives
    Preheat oven to 375 degrees.
    Sauté squash and mushrooms in olive oil until tender and browned.  Add the spinach and cook until the spinach is limp.  Put 12 eggs in a large bowl and stir.  Add the rest of the ingredients and stir gently. Use grape seed oil to lightly grease the muffin tins.  Distribute egg mixture evenly into the tins.
    Bake for 20-25 minutes until inside is cooked and eggs are no longer runny.

    Add any of your favorite omelet ingredients for a healthy breakfast to go!

     

    Need TRUE gluten free recipes that are delicious? Check out Dr. Osborne’s cookbook – Glutenology – Healthy Recipes for the Gluten Free Warrior

    More of Casey’s Kitchen TRUE Gluten Free Cooking episodes can be watched here…


    All the best,

    Dr. Osborne – AKA – the Gluten Free Warrior

    #9368
    Jacqueline Scarbrough
    Jackie Scarbrough
    Participant

    I have a question regarding pre-cooking the spinach as in this recipe….is there a nutritional advantage to this or is it merely for taste preference?  We use spinach in our scrambled eggs or quiche every morning for breakfast but we just chop it up and add it in raw.  Just making sure we're getting the most out of our food and wondering if pre-cooking releases more nutrients somehow?  Thanks in advance.

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