Keto Cabbage Egg Toast#SundayFunday

This Korean Keto Cabbage Egg Toast recipe is not just affordable but very tasty for breakfast or as a main course meal. This is a satisfying, healthy and deliciously filling meal. An absolute Keto /low carb meal.

Serves One
Ingredients
150 Grams Finely Shredded Cabbage
2 Large Eggs
1½ Tablespoons Oats Fiber
½ Teaspoon Mixed seasoning - See My Notes
Salt to taste
Ham slices
Cheese slices
Butter and olive oil required
For The Sauce
1 Tablespoons Mayonnaise
1 Teaspoon Sriracha Sauce

Method

Combine all sauce ingredients in a small bowl and set aside.

Wash the shredded cabbage twice in sufficient water drain well squeezing to remove as much moisture as you can, keep aside.

Heat a square or tamayoki pan/ skillet with oil or butter over low to medium-low heat.

While pan is heating, in a bowl mix the cabbage, seasoning, salt, egg and oat fiber well. Then add the mixture to the heated pan in an even layer.  

Divide it into two equal toast with a spatula. Cover and cook until lightly golden on the bottom. Use lower heat for a smaller pan since the toast will be thicker. Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the toast will not break apart while flipping. Spread a tad bit of butter on top and all sides. 

Top with cheese and ham slice

Cover it with the cooked/brown side of the other toast. Return the pan on the burner.

Press the top with a spatula so that it is firm throughout and cheese is melts and lightly flip it to brown evenly on both sides. 

Transfer it to a plate and serve immediately, with sauce on the side or drizzled on top. 

My Notes

I used the seasoning that has red chili flakes, pepper powder and mixed herbs. 
Labels: Korea, Cabbage, Egg, Keto, Low Carb, Breakfast, Main course, Sunday Funday, Asian Cuisine, Gluten free, Oat Fiber, Dipping Sauce, Sugar Free, Omelette, Korean, Serves One

For Sunday Funday our theme is Savory Recipes With Oats

Air Fryer Sweet Potato and Oats Smiley from Cook with Renu

Beef and Oat Sliders from A Day in the Life on the Farm

Egg Muffins with Savory Oatmeal Crust from Amy’s Cooking Adventures

Instant Oats Rava Idli from Sizzling Tastebuds

Keto Cabbage Egg Toast from Sneha’s Recipe 

Pražene Gobe z Jajci#EattheWorld

Pražene gobe z jajci is the national Slovenian dish with origins in the Štajerska region, where mushroom picking is a common and popular activity. An healthy mushroom omelette with eggs and fresh parsley is a favorite breakfast dish in the region, which can be served as a hot appetizer or an independent dish. 

Serves One
Ingredients
1 Small Clove Garlic — finely chopped
1 Medium Onion — finely chopped
3 -4 Mushrooms — sliced
1 Tablespoon Parsley — chopped
2 Large Eggs
Salt & Pepper to taste
Olive Oil for frying

Method

Break the eggs into a bowl and whisk well, add salt and black pepper to taste. Keep aside.

Heat the oil in a frying pan over medium high flame, add the onion and fry until translucent. Then add the garlic and mushrooms, fry on high flame till the moisture evaporates and the mushrooms are cooked stirring regularly. 

Add the parsley, season with salt and black pepper to taste and give it good mix. Add the whisked eggs, spread evenly over the entire pan. Reduce the heat to low. Cover and cook till the bottom is golden .

Serve hot. Enjoy .. Bon Appetit!! 
Labels: Egg, Keto, Slovenia, Serves One, Omelette, Mushroom, International Cuisine, Breakfast, Eat the World

Check out all the wonderful Slovenian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: Šelinka, A Slovenian Celery Stew  

Amy’s Cooking Adventures: Slovenian Flatbread (Belokranjska Pogača)  Magical Ingredients: Vegan Slovenian Jota  

Sneha’s Recipe: Pražene Gobe z Jajci#EattheWorld 

A Day in the Life on the Farm: Zganci (Poor Man’s Food)

Keto Stuffed Cheesy Omelette With Sour Cream#Foodieextravaganza

This recipe doesn’t require flour (is gluten free) you can add the veggie to your choice and taste. A quick and easy makes an excellent Keto breakfast or a filling meal. Though this is mostly had for breakfast, I had it for my dinner, it was filling, cheesy and satiating.

Serves One
Ingredients
2 Large Eggs
1 Tablespoon Heaped Sour Cream
1 Spring Onion - finely chopped
1 Tablespoon Chopped Dill
1 Green Chilly - finely chopped
1 Tablespoon Each Chopped Green & Red Capsicum
4 Mushrooms - sliced
A Pinch Turmeric powder
1 Tablespoon Butter
Salt to taste
2 -3 Tablespoons Shredded Cheese

Method

In a pan heat a teaspoon of butter and sauté together the, onion, dill, green chilly, mushrooms, salt well. Sauté till the mushrooms are cooked. Remove from the pan and let is cool. In a large bowl break in the eggs, add sour cream and turmeric powder, beat it well with a fork or whisk to make it lightly and fluffy.

Heat butter in a frying6" pan and when hot pour in the egg mixture. Cover and let it cook on low flame for 3 - 4 minutes.  

Add the filling on one side of the omelette,  

spread the cheese on top.

Then fold it and cook till the sides is light golden. Take it on to a serving plate.

Enjoy with a generous helping of salad or steamed green beans.

This an healthy, delicious and filling omelette. 
Labels: Breakfast, Main course, Omelette, Keto, Low Carb, Sour Cream, Dill, Spring Onion, Serves One, Foodie Extravaganza Party

In Foodie Extravaganza Party is celebrating National Egg Month for January, here are recipes for the event.    

 

Eggs in Hash Brown Nests from Karen’s Kitchen Stories
Egg Bacon and Brie Bagel Sandwich from A Day in the Life on the Farm
Keto Stuffed Cheesy Omelette With Sour Cream from Sneha’s Recipe
Pork and Egg Fried Rice from Palatable Pastime   

Keto Turkish Menemen - Scrambled Eggs In Tomato Sauce#EatTheWorld

Menemen is basically scrambled eggs with tomatoes or what I would say is scrambled eggs in tomato sauce. This easy menemen recipe of soft, scrambled eggs with tomatoes and peppers , I have also added a tablespoon of Feta cheese for an extra flavor! This simple one-pan dish comes together in 20 minutes or less and makes the perfect breakfast, lunch, or dinner. Enjoy this dish with your favorite bread!

This dish gets its name from the Turkish market town of Menemen, a small town located just off the main highway of north Izmir. Shakshuka and Menemen are more or less considered to be close cousins. These two egg dishes are quite similar since they share some key ingredients (eggs, tomatoes, peppers), but the seasoning and preparations differ.

Serves 3
Ingredients  
2 Tablespoon Olive Oil
2 Green Peppers - finely chopped
4 Medium Tomatoes - grated
½ Teaspoon Salt
½ Teaspoon Red Chilly powder
4 Eggs
½ Teaspoon Black pepper powder
1 Tablespoon Crumbled Feta Cheese - optional
Coriander Leaves or Parsley - to garnish

Method  

Heat olive oil in a pan.  Cook chopped peppers in it for 2-3 minutes.  Add in tomatoes.  Season with salt and paprika and cook over medium low heat until tomatoes are tender, stirring occasionally. add the feta cheese and give it a light mix. This gives more flavor to the dish (it's optional) Now reduce the heat a bit.

Using a spoon, make rooms for each egg and break eggs into those hollows. Let it simmer uncovered till eggs whites are just set.     

Then with a spoon just break the egg yolks lightly and lightly fold the tomato mixture into the eggs. until the eggs are slightly cooked for 5 -8 minutes.  

Do not over cook the eggs should be soft. Switch off the flame and as it is cooling the egg will continue to cook.

Sprinkle black pepper and red pepper flakes over it. Garnish with herbs like parsley or chopped green onions and serve.

Serve it with your favorite bread

Nutrition 
Serving Size: 1 portion
Calories: 158
Sugar: 3.7 g
Sodium: 369 mg
Fat: 12.1 g
Carbohydrates: 6.1 g
Protein: 7.6 g
Cholesterol: 186 mg
Labels: Middle Eastern, Turkey, Turkish, Egg, Omelette, Main course, Keto, Eat The World

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Turkey.

Check out all the wonderful Turkish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Magical Ingredients: Kumpir - Turkish Style Baked Potatoes 

Amy’s Cooking Adventures: Turkish Simit Bread 

A Day in the Life on the Farm: Pide Ekmek 

Pandemonium Noshery: Sahanda Pirzola - Turkish Lamb and Tomatoes 

Sneha’s Recipe: Keto Turkish Menemen - Scrambled Eggs In Tomato Sauce

Kitchen Frau: Çilbir (Turkish Eggs in Garlic Yogurt) 

Culinary Adventures with Camilla: Ekşili Balık – A Lemony Turkish Fish Stew Recipe

Fluffy Omelette#Foodieextravaganza

We all make this basic egg omelette at home with some slight here and there variations but this recipe would help you make an epic classic fluffy omelette which kids and your family are just going to simply love it! . This fluffy omelette works well as a main course for brunch or breakfast along with sausages, veggies, and toast! To make this omelette it's the technique is what matters the most.

Serves One
Ingredients
2 Large Eggs - yolk & whites separated
½ Tablespoon + ½ Tablespoon Butter
Salt & Black Pepper powder to taste

Method

Separate the egg whites and the egg yolks in two separate bowls.

Whisk the egg yolks until they become homogenous and pale in color. Add in the salt and black pepper powder, mix it well. Set aside.

Transfer the egg whites to a large bowl and whisk with an electric beater until they start to become fluffy and continue to whisk till they triple in size and become white with soft stiff peaks.

Carefully fold the egg yolks into the egg whites until fully incorporated.

Heat a medium nonstick frying pan with ½ tablespoon butter, pour the egg mixture, cover the pan with a lid. Cook over medium low flame until bottom of omelet has set, about 4 - 5 minutes and the omelette puff's up. 

Then lift up the sides of the omelette and drop the remaining ½ tablespoon of butter underneath and rotate the pan so that butter spreads to all sides of the pan. Cover the pan and cook for another 3 - 4 minutes, or until the top of the omelet has set (to check if its cooked or not, touch the upper surface of the omelette, if they are done they won't stick to your fingers). Remove the pan from the heat.

Fold the omelette onto a plate and Enjoy!

My Notes

This Omelette is like a souffle.. it does sit down as it starts cooling.

Labels: Foodie Extravaganza Party, Egg, Omelette, Asian Cuisine, Main course, Side Dish, Single Serving, Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.See all the other recipes for today's Foodie Extravaganza

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Check out the other #FoodieExtravaganza recipes this month! 

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

Indo Chinese Style Chilly Omelette Stir Fry

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.

Serves 2 -3 
Ingredients
4 Large Eggs
¼ Teaspoon pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoons Oil
For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small onion - cut into cubes  
1 Small capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar

Method

Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 

While the omelette is still not cooked completely, roll it gently into then center 

Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.  

Do this process till all then egg mixture used.  Make a thick roll.

Cut it from the center , see the layers!!

Then into cubes.  Keep aside.

In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.

Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine

Saffron Oats & Egg Omelette#Foodieextravaganza

Today is our posting day for Foodie Extravaganza and our  hosted is  Sue Lau , wherein she asked us to  post a hot breakfast recipe for National Breakfast Month!

This Saffron Oats& Egg Omelette is on a sweeter side, with a flavoring of saffron/ kesar. Have this hot with toasted bread slices and you have a wholesome breakfast.

Serves One
Method ¼ Cup Oats¼ Cup Milk 

5 - 6 Raisins
1 Large Egg
A Pinch of Salt & Pepper powder

1 Teaspoon Desi Ghee/Butter (I used desi ghee)

Method

Dry roast the oats, saffron and raisins, till the oats turn crisp and light golden.

Then remove the raisins and powder the oats. 

Beat the egg, milk with salt add the oats powder mix  it well.

Heat a nonstick pan with desi ghee pour the oat egg mixture.

Swirl the pan to evenly spread the omelette sprinkle pepper powder. 

Cook till light golden on bottom. Flip and cook for a minute on this side. 

Fold and serve with butter toast bread slices. 

Enjoy a wholesome breakfast!!

Labels: Foodie Extravaganza Party, Oats, Saffron, Kesar, Egg, Omelette, Breakfast, Raisins, Healthy 

Baked Duck Eggs from Food Lust People Love
Banana Pancakes from Palatable Pastime
Changua (Colombian Egg and Milk Soup) from Tara's Multicultural Table
Chorizo and Egg Breakfast Tacos from Karen's Kitchen Stories
Hot Breakfast: Baked Cinnamon & Apple Oatmeal from Hardly A Goddess
Mushroom and Swiss Frittata from A Day in the Life on the Farm
Saffron Oats & Egg Omelette from Sneha's Recipe
Sheepherder’s Breakfast from Making Miracles 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!