Meaty Monday Eggs

EGGS

Eggs are so adaptable.  They taste good.  You can make anything from omelettes, custards, frittatas, scrambled, fried, mayo and other sauces.  There are cookbooks just on eggs.  My favorite egg cookbook is  Egg, by Michael Ruhlman.  I went on a search to find it on Amazon and got totally distracted.  I love eggs.  I grew up on a farm in South Dakota, we had 1500 chickens year round and another 1000+ every spring to provide new hens for laying eggs.  I hated eggs until mom found the way I liked them cooked.  I learned to cook a perfect egg for my dad at a young age, soft open, no white over the yoke and no egg "paper".  

My omelettes and frittatas are my way of using up small amounts of leftovers.  To do this in an appetizing way, stay in a "family" of spices.  

Mexicali omelette.  Chicken or beef chopped up, flavored with cumin, chili powder, onion and garlic,  any sauteed peppers I may have.  I like to lightly warm up this mixture than add to omelette when it is ready to fold, prior to folding it I also add the cheese, usually whatever I have, but on my Mexican omelettes I prefer a cheesy blend.

Ham and swiss omelette or frittata.  Ham from a ham steak dinner, swiss cheese, or whatever white type cheese I have.  I tend to spice this with just oregano.  With keto, don't shortchange the salt, RealSalt, or other sea-salt is best.

Chili omelette or frittata, warm the chili, in Texas chili DOES NOT have beans, so use a Texas chili to remain keto, add cheese, use what you have/prefer.  Spice to your preference.

Italian omelette. Prosciutto.  Yum.  Mozzarella cheese.  Italian spice seasoning, mine comes from Penzey's spice company.

Pizza omelette.  Ditto.

I scramble eggs using just a bit of water.  I don't tolerate milk and haven't since I was a teenager.  I now tolerate cream and half and half, which both work for making a rich tasting scrambled eggs.  Many times I just have eggs scrambled with some cheese or meat bits on top.

My frittatas I originally cooked on the stove top, then finished off in the oven.  I got lazy.  Or tired.  Doesn't matter which.  I now mix up eggs, layer into a greased glass baking dish and bake in 350 oven.  I remove when it is still glistening on top because I reheat in microwave at work.  It tastes better to me if it lightly cooks while reheating.

I like the idea of following your favorite mayo recipe by putting the egg into a quart jar, adding the oil slowly and using a stick blender to do the blending.  Dr. Berry on YouTube has a bacon mayo I really want to try, I have to accumulate more bacon grease first.

I don't make custards, I avoid sweets that tempt me, so it is best for me.  An awesome source for cooking eggs is Egg: A Culinary Exploration of the World's Most Versatile Ingredient by Michael Ruhlman.

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