Editors Note: Rachel Mac is a commercial litigator in Chicago, Illinois, who lives a healthy lifestyle despite often spending 12+ hours per day in the office. She has come up with a low-maintenance healthy lifestyle that allows her to eat well and hit the gym regularly, with a schedule that’s anything but. Rachel is a regular contributor. Find Rachel on Facebook and on Twitter.
Part of the fun of coming up with new recipes is adapting them to any way of eating you like. I’m a big fan of switching up my diet if something isn’t working. A high-fat, low-carb plan can be a great way to lose body fat and spare muscle. It can hard to think of recipes that fit into a plan like that. If you want to get started, here’s a breakfast recipe that fits a number of very low-carb plans, including Atkins and the Primal Blueprint.
- 12 eggs
- 1/2 lb bacon, chopped into small pieces
- 10 oz frozen spinach, thawed, drained, and squeezed dry
- 1/2 large onion, chopped
- 1 c. mushrooms (optional)
- 2 Tbsp butter
- 4 oz gouda cheese
- 4 Tbsp shredded parmesan
- 2 Tbsp heavy cream
- Cayenne and black pepper to taste
Preheat oven to 350* and prepare a casserole dish (or, if you want to make mini quiches, line a cupcake tin with paper liners).
You’ll start with the veggies. Chop the onion and toss it in a skillet with the butter, sautee until translucent. Add the mushrooms, then the spinach. In a separate pan, cook the bacon. Drain it and set it on a paper towel to absorb the extra grease. Beat the eggs and add the cream.
If making mini quiches, add the egg, then the shredded gouda, then the veggies to the cupcake tins, sprinkle cayenne and/or black pepper.Sprinkle parmesan on top and bake for 15-20 minutes, until cooked through. You’ll have twelve mini-quiches, and each serving is two mini-quiches.
If you’d rather, Big quiche is just as easy: add all ingredients and stir slightly, but still save the parmesan to sprinkle on top.
* Servings Per Recipe: 6 (Two mini-quiches)
* Amount Per Serving
* Calories: 355.6
* Total Fat: 27.5 g
* Cholesterol: 415.2 mg
* Sodium: 539.2 mg
* Total Carbs: 4.3 g
* Dietary Fiber: 1.5 g
* Protein: 23.6 g