I started posting recipes on Saturday nearly 2 years ago or so. It turned into a carnival, so Saturday Stirrings had friends. Then last year, when Jensen was diagnosed with severe food allergies, my culinary enthusiasm took a direct hit and I went into survival mode.
It was then my sweet blogging compadre, Carol, offered to carry the Saturday Stirrings torch for me. While I cried over my son’s rice cakes.
As you know, we later found out that his skin issues had nothing whatsoever to do with his diet. BRING ON THE CHICKEN NUGGETS! He can pretty much eat what he wants, with the exception of certain fish and peanuts. And grass. Can’t eat grass, but that usually isn’t a problem.
All this to say that I’ve been considerably more amiable to cooking. Well. That and WHO CAN AFFORD TO HIT 2 ON SPEED DIAL AND ORDER CARRABBAS TAKE-AWAY? Not me. Sadly. So it’s not unusual for me to cook 3 meals a day, 7 days a week.
If you count grilled cheese for the kids cooking.
And yes, I do.
You also know that I just spend 2 hellish weeks on the South Beach diet Phase I-Just-Want-To Die #1. The phase that allows your body to detox from all the sugar and carbs. The phase that makes you want to eat the plaster off the walls.
And I survived. And am still doing well. This week I’ve reintroduced healthy carbs back into my diet in the form of 1 fruit and 1 complex carb a day. Next week, I move up to 2 fruits and 2 complex carbs.
That’s when I’ll pull out my happy dance.
But what’s this all got to do with scrambled eggs? When you’re in Phase 1, all you get for breakfast are eggs. For the most part. I’ve gotten all kinds of creative when it comes to eggs. I can make an omelet or a frittata that ordinary mortals would die for. But I’m most proud of my scrambled eggs.
And there’s a secret to these eggs. Which I will now share. Here’s the thing. It requires a super duper blender. I use my Vita-Mix. Which is like a blender on steroids.
Scrambled Eggs (for a family of 5, give or take)
1 Cup Egg Beaters
5 Large Eggs
1/2 Cup 1% Cottage Cheese
1 Yellow Squash, chopped (Raw)
Salt & Pepper to taste
1/4 (or 1/2) Cup Cheddar Cheese, low fat
I throw everything except for the cheddar cheese into the Vita-Mix, and blend until smooth. Then I pour the mixture into a heated skillet, which I first give a generous shot of cooking spray. Cook on medium heat, stirring nearly constantly. Then I add the cheddar when the eggs are almost set.
My children have no idea that they are getting the extra calcium from the cottage cheese. Not to mention a shot of vegetables. Can’t taste the squash at all. And LOOK, it’s yellow. Just like the eggs. They are clueless. Parenting by deception. Works for me.
And the fact that it’s a raw vegetable, so all the nutrients are intact is a bonus.
This is why you need a really strong blender to pulverize the squash. A regular blender would work just fine with just the cottage cheese, btw.
Best tasting eggs I’ve ever had. And even though I’ve moved on to Phase 2, I still enjoy them. WITH A PIECE OF WHOLE WHEAT TOAST, FOR LOVE OF PETE.
Have a great weekend everyone!