Tomato Basil Omelet Low Carb Food

LOW CARB MUSHROOM SWISS OMELET

Steps:

• Wash, dry, and thinly slice the musrhooms.
• Saute the mushrooms in 1 tablespoon of butter in a frying pan, until tender. Remove from pan and set aside.
• Crack the eggs and whisk them together in a small bowl with a wire whisk, add sea salt (do not over-whisk, omelet will be tough).
• Melt 3 tablespoons of butter in frying pan over medium heat, and then add the egg mixture. Tip the pan so that the eggs will coat the entire pan.
• Cook eggs until the underside is lightly browned, and then scatter mushrooms and grated swiss over the top.
• Lift one side with a spatula and fold the omelet in half. Reduce heat and cook for about 30 more seconds so that the inside of the omelet will cook.
• Use a spatula to slide the omelet onto a plate and serve!

TOMATO AND BASIL OMELETTE

Steps:

• Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
• Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
• Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
• Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
• Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.

CREAMY LOW CARB TOMATO SOUP

Steps:

• Bring onion, garlic, salt, vegetable stock, chopped tomatoes, bay leaves, pepper and sugar to a boil. Cook for 35 minutes with lid on - at a medium boil.
• Remove from heat and blend with a blender or hand blender. Pass the soup through a mesh wire strainer - to remove the seeds, skin and extra pulp.
• Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.
• Return to the heat to warm slightly and serve.

SPINACH AND FETA OMELET (LOW CARB)

Steps:

• Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk.
• Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan.
• Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese.
• Lift one side of the omelet with a spatula and fold it in half.
• Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so).
• Use a spatula to slide the omelet onto a plate and serve!