I made these just a little bit ago. Taste really good with smart balance light marg and sugar free cherry preserves. i felt like i was eating a dessert with my omelet. yum.
Oopsie Rolls
Oopsie Rolls
Prep/Rest
20 mins
Cook time
40 mins
Total time
1 hour
Author: Vered DeLeeuw
Recipe type: Low Carb
Yield: makes 6 oopsie rolls
Ingredients
- Nonstick cooking spray
- 3 large eggs
- ⅛ teaspoon cream of tartar
- 3 ounces (100m grams) full-fat cream cheese, cold, cubed
- ⅛ teaspoon salt
Instructions
- Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray with nonstick spray.
- Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
- Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
- In a separate bowl, use the same whisk to whisk together the yolks, cream cheese and salt, until smooth.
- Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites.
- Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly.
Bake 30-40 minutes, until golden-brown.
- Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days.
- Nutrition Per ServingServing size: 1 oopsie roll; Calories: 91.3 Total Fat: 8.1 g Saturated fat: 3.6 gCarbohydrates: 0.8 g Sugars: 0.6 g Sodium: 124 mg Fiber: 0 g Protein: 4.2 g
-
Low Carb Yellow Squash Casserole
|
"This low-carb yellow squash casserole is loaded with almonds and Colby-Jack cheese for a higher-protein version of the traditional side dish."
INGREDIENTS:
| 1 tablespoon olive oil 1 teaspoon butter 1 small onion, chopped 2 cloves garlic, minced 4 cups peeled and cubed yellow squash 1 teaspoon kosher salt 1/2 teaspoon freshly ground black | pepper 1/3 cup finely chopped raw almonds 1 cup shredded Colby-Monterey Jack cheese, divided 1/2 cup heavy whipping cream 2 eggs 1/3 cup coarsely chopped roasted, salted almonds |
DIRECTIONS:
| 1. | Preheat oven to 400 degrees F (200 degrees C). |
| 2. | Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl. |
| 3. | Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds. |
| 4. | Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes. |
When i made it, i added cashews instead of almonds and also used parmesan cheese on top along with the other cheese. Another variation that some suggested was to add a can of rotel with chilis.
