Low Carb Epiphany

If you’re like me…

…Your hair can no longer handle Miss Clairol.  I don’t have any idea if it was the “giving birth” thing or the “turning 35″ thing…but suddenly, I can’t do OTC haircolor.

…You have no desire to drag your kids to the movies and pay $40 to see something VOICED by Johnny Depp.  If we could actually SEE Johnny Depp…well, that’s something completely different.

…You are completely appalled and confused by the recent trends in diaper commercials.  Potty Dance?  Some sort of Big Poop Contest?

…Your running shoes have a hole in the side because you have Fred Flinstone feet.

…You push your printer to squeeze the last possible milli-ounce of ink before changing the cartridge.

…You’ve been toying with the idea of going low-carb.

Yep, you read that correctly.  I’ve been researching a low-carb lifestyle.

Me:  The one with the bakery.

Me:   The one with the sweet tooth the size of Pittsburgh.

Me:  The one that is pretty sure the angels make fresh homemade bread every day in heaven.

Last night, I made myself a killer cobb salad and had a revelation:

“If I was on Atkins, I could eat this every day!”

So, I ran from the table and hit atkins.com

“Fat equals flavor.”  Wow!  That’s right!

It’s like that moment in “Clueless”  – “Oh My GOD!  I love Josh!”

And then I was thinking about all the other amazing things I can eat:

Bacon.  Ham.  Chicken.  Cheese.  Eggs.  Fresh vegetables.

And all that made me think of quiche.

And sure enough, you can make a “Crustless Quiche” -  something completely approved by Dr. Atkins.

And holy frijoles – it is freakin’ GOOD.

5 eggs, 1/2 cup heavy cream, 1 onion, 1 green pepper, 4 strips of cooked bacon (drippings reserved), 2 cups shredded cheddar cheese.Here’s what’s great about the quiche – you can replace this with anything.

No bacon?  Sausage.  Ham.  Steak.  Chicken.  Or no meat.

Vegetables – any that are about to go bad in your fridge.

Cheese – whatever is on sale.

Chop the onion and green pepper, fry in the bacon drippings until soft.

Beat the eggs and cream…

Then dump in the rest of the ingredients…Yeah, there’s no way this can suck.

Pour into a pie pan sprayed with cooking spray.Bake 350 for 30 minutes, or until completely set.

And then this gorgeous thing comes out of the oven…Yes, FoodGawker…I’ll be seeing you this afternoon.

Just try and decline this one.

It kinda looks like pizza, doesn’t it?

After it cools a bit, we can slice:uh-huh.  This is my lunch.  Be jealous.

And guess what!

This is MY quiche.  My stuff in it…my creation.

So, naturally it’s called:

Amy’s Crustless Quiche – Because the more props I give to myself for eating diet food, the more likely I will be to stay on track.

Adapted from recipes found at allrecipes.com and sparkpeople.com

Print me, Baby!

5 eggs

1/2 cup heavy cream

2 cups shredded cheddar cheese

1 onion, chopped

1 green pepper, chopped

4 strips bacon, crisply cooked with bacon drippings reserved

Preheat oven to 350

Cook onion and green pepper in the bacon drippings until soft.  Whisk together eggs and cream, add cheese and bacon and cooked vegetables.  Pour into a greased pie plate.  Bake for 30 minutes or until slightly browned and center is set.  Allow to cool for 10 minutes then serve.

And it’s so yummy.  I could seriously eat this every day.

And I will.  Every day because Matt and the boys won’t dare eat this.  It has GREEN things in it, ewww.