If you don't have a cast iron skillet in your kitchen, now is the time to get one. It is going to become your dieting and weight loss companion!
If you are a lover of good food, sticking to a diet will be easier if you can find delicious recipes that will enable you prepare mouth-watering meals quickly and easily. This solution is provided for you in Easy Low Carb Living Cast Iron Cookbook. Now you have 48 delicious low carb recipes that you can make easily in your cast iron skillet. It is a collection of kitchen tested breakfast and main dish chicken, beef, pork, seafood and vegetable recipes. The nutritional information of each of these recipes is provided so you know the amount of carbs you are eating per serving.
Dieting does not get easier than this. Now you can eat great tasting food and also supercharge your diet plan at the same time. No matter the type of meal that you want, a rich variety has been provided for breakfast, lunch and dinner. You will always find something exciting to toss together and still come up with a mouth-watering cast iron skillet meal that is prepared in record time!
Besides reducing blood sugar level and significantly lowering your cravings for sugar, these low carb recipes will push your body into a naturally effective weight loss mode. When carbohydrates are restricted, the body has to depend on fat and protein to have more energy. This conversion process helps your body to burn a greater number of calories every day.
Weight loss becomes easier and you can start seeing those pounds melting away!
Presently ranked #825,061 Paid in Kindle Store, it was top 10 for the first few weeks of publication.
Fluffy Vegetable Omelet
Serves: 2
Prep/Total Time: 20 minutes
Ingredients:
2 tablespoons of butter
1 green bell pepper, chopped
1 small onion, chopped
2 tablespoons milk
4 eggs
3/4 teaspoon salt
1/8 teaspoon of freshly ground black pepper
2 ounces of shredded Swiss cheese
Directions:
1. Place a cast iron skillet on medium heat then add 1 tablespoon of butter. Once butter melts, add bell pepper and onion to skillet then cook and stir for 4 to 5 minutes until vegetables become tender.
2. Meanwhile, whisk eggs with milk, pepper and 1/2 teaspoon salt.
3. Remove skillet from heat and transfer the vegetables to another bowl. Season with the reserved 1/4 teaspoon salt.
4. Add the reserved 1 tablespoon of butter to the skillet and place over medium heat. When butter melts, add the egg mixture and cook for 2 minutes or just until eggs begin to set.
5. Use a spatula to lift the sides of the omelet gently so that the uncooked part flows toward the pan's edges. Cook for 2 to 3 minutes more.
6. Sprinkle shredded cheese over omelet then scoop the vegetable mixture onto the center. Use a spatula to lift one edge of the omelet and fold over the vegetables.
7. Cook for about 2 minutes more for the cheese to melt. Remove from skillet and transfer to a plate.
Nutrition per serving:
Calories 386, Carbohydrates 9g, fat 30g, protein 22g, fiber 2g, sodium 1158mg
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Spanish
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Already translated.
Translated by Noelia Juncos
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