Say that three times fast.
I’m a breakfast girl. It is by far my favorite meal of the day. And I’m not talking Cheerios or toast. I need something that sticks to my ribs to make it through my busy day. What with the children all trying to drive me insane and all.
When I was younger, living in Texas, and was still in possession of a metabolism, my favorite breakfast involved biscuits, gravy, bacon, and a side of heart failure. And I love potatoes, sausage, and eggs stuffed into a flour tortilla. Heaven.
Alas, I had to change my diet and my disposition. And I was none too happy about it either. Until I found this recipe. DO NOT TURN YOUR NOSE UP WHEN YOU READ THE INGREDIENTS. Just push your way past the gag reflex, and you’ll have a wonderfully delicious HEALTHY and hearty breakfast. I’ve even made this for dinner. You simply have to trust me on this one.
I got the recipe from Dana Carpender’s “15 Minute Lo Carb Recipes.” I heart her.
New Fangled Farm Fry
4 Slices Bacon (I’ve even used Turkey Bacon)
1 C. Cauliflowerets, chopped into 1/2 “ pieces
1 C. Diced Turnip, chopped into 1/2 “ pieces
1/2 C. Diced Onion
1/2 C. Shredded Cheddar Cheese
Salt & Pepper
Chop the bacon up into smallish bits. Start cooking bacon in a big skillet. Combine the cauliflowerets and turnip in a microwavable dish, add a couple of tablespoons of water, cover, and microwave on High for 7 minutes.
Drain the vegetables when they’re done. drain all but a few tablespoons of fat off the bacon, and add the cauliflower, turnip, and onion to the skillet. Sauté until the onion is translucent. Scramble the eggs with a fork, pour them into the skillet, sprinkle the cheese over the whole thing, and stir until the eggs are set. Salt and pepper to taste, and serve.
Note: If you use Turkey Bacon, you will need to add a wee bit of extra virgin olive oil to sauté your vegetables. I sometimes serve this in a whole wheat tortilla for extra credit.
Serves 2. (12 grams of carbs, 24 grams of protein)
This and a pot of coffee, and you’re set for the day.