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Wednesday, September 17, 2014

Mushroom Onion Pepperoni Omelet

Mushroom Onion Pepperoni Omelet with Provolone

This is last night's High Protein (28 grams!) - Low Carb Dinner.  The picture isn't great and it kind of looks messy, BUT it was delicious, so I figured it was worth sharing.

Here is the deal with Turkey Pepperoni:  it IS delicious and has WAY less fat and calories than "regular" Pepperoni.  If you have never tried it, you should.  Seriously, a little goes a long way and can be used like this in an Omelet, but also you can enjoy it plain as a snack, as an appetizer with cheese, in sandwiches, in salads, and oh yeah, on pizza.  Anything that could use a little extra kick of flavor can benefit from just a few pieces.  So last night I used 1/2 of a serving - 8 slices of Pepperoni - and sliced each piece in half and in half again.  Result:  there was plenty of amazing flavor in every single bite!

So my Pepperoni added only 35 Calories to my dinner - so worth it!  It also added 4.5 grams of Protein.  The down side here is the sodium of course, which is why I only did a half serving, and with that in mind I cooked all the Veggies and Eggs using no salt at all, knowing I'd get more than enough from the Pepperoni.

Check it out:

I also added a slice of Provolone Cheese - after all I don't want to feel deprived!  That added 70 calories and another five grams of Protein.  Honestly I think I could go without that next time, all the ingredients were so delicious that the Cheese wasn't really necessary.

So I think this is going to become a new 'go-to' recipe for me - super fast, super delicious, super filling, and loaded with good Protein, Calcium, and Nutrients from the Onions & Mushrooms, both of which are good for the immune system and are considered G-Bombs!  And it happens to go great with a glass of Merlot :)  This kind of meal makes dropping a couple pounds dare I say, a little bit easier...

Here is the Recipe:

Mushroom Onion Pepperoni Omelet with Provolone

Amy's Mushroom Onion Pepperoni Omelet Recipe:

2 tsp Canola Oil
1/2 pint of sliced Mushrooms
1/2 Onion, chopped
8 slices Turkey Pepperoni, cut into quarters
3 Eggs, beaten*
1 slice Provolone Cheese (optional)

In a hot pan add Oil, Mushrooms & Onions.  Saute until softened and beginning to brown.  Add Pepperoni, mix with Veggies and top with Eggs.  I always scramble everything all up together (hence its messy appearance), but by all means you could make this traditional Omelet style by using a separate pan to cook the Eggs and then add the Veggies & Pepperoni and Cheese inside.  In my case I plated the scramble and topped with the Provolone Cheese to melt.  Done and YUM.

*I typically will only eat 2 Eggs for any given meal, but I was hungry and worried I wouldn't feel full enough after eating.  Fear of hunger looms over all my meal planning :)  But it worked - I was perfectly happy with the amount of food, with just enough room left to enjoy my Apple for dessert!

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