I hate diets..but I want to be svelte. So I have a compromise that may also work for you..Use the best ingredients you can find and use the caloric stuff in moderation.
To make an omelette I now use one yolk to two whites. Whip that up with a dollop of water and a pinch of salt and pepper..Melt a bit of butter in your pan..low heat to melt then raise to moderate..Add eggs, swirl to cover. add ingredients and roll out of pan tilting while holding the handle up onto a plate..rolling as you go with a silicone spatula. A portion of your butter remains in the pan. Pictures are of
Stracchino, (mild fresh cheese) Herb and Tomato..Use just a tablespoon or so of cheese (make your own substitutions) and spread out. It will be about 100 calories of cheese but adds real flavor.
Penzeys Spices Sunny Paris Seasoning, Finochiella, White Mustache Savory Shallot Yogurt, Asparagus
Note the tiny bits of meat. small dollops of yogurt. 2 or three asparagus cut and microwaved with a spoon of water for a minute. Sunny Paris is a wonderful spice you can keep in your spice cabinet for delicious omelettes. If you haven't White Mustache yogurt you can simply add minced shallot to a good flavored yogurt..Yes I use full fat yogurt..just small amounts..It tastes better and is actually better than no fat..long story..
Finally a Proscuitto Cheese Asparagus Version..I use Proscuitto because it is so thin yet adds flavor without being a diet breaker. You can use an ounce or less of any cheese. And you can choose any vegetable and quickly cook it ahead. I also love adding Marjoram or chives or parsley or any other herb.
The idea behind all of these is more veggies less cheese and meat ..but cheese and meat for flavor in morsel like portions. Consult nutritiondata.self.com
to get the calorie and nutrition data on an ounce of cheese or meat..an absolute must is a good digital scale..mine is by Escali and weighs in grams and ounces and pounds. Once you get used to it you will be well on your way to understanding how to eat as you like and stay at the weight you like using good sense in your portion controlling.
To make an omelette I now use one yolk to two whites. Whip that up with a dollop of water and a pinch of salt and pepper..Melt a bit of butter in your pan..low heat to melt then raise to moderate..Add eggs, swirl to cover. add ingredients and roll out of pan tilting while holding the handle up onto a plate..rolling as you go with a silicone spatula. A portion of your butter remains in the pan. Pictures are of
Penzeys Spices Sunny Paris Seasoning, Finochiella, White Mustache Savory Shallot Yogurt, Asparagus
Note the tiny bits of meat. small dollops of yogurt. 2 or three asparagus cut and microwaved with a spoon of water for a minute. Sunny Paris is a wonderful spice you can keep in your spice cabinet for delicious omelettes. If you haven't White Mustache yogurt you can simply add minced shallot to a good flavored yogurt..Yes I use full fat yogurt..just small amounts..It tastes better and is actually better than no fat..long story..
Finally a Proscuitto Cheese Asparagus Version..I use Proscuitto because it is so thin yet adds flavor without being a diet breaker. You can use an ounce or less of any cheese. And you can choose any vegetable and quickly cook it ahead. I also love adding Marjoram or chives or parsley or any other herb.
to get the calorie and nutrition data on an ounce of cheese or meat..an absolute must is a good digital scale..mine is by Escali and weighs in grams and ounces and pounds. Once you get used to it you will be well on your way to understanding how to eat as you like and stay at the weight you like using good sense in your portion controlling.
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