Tweet
Someone recently posted a muffin recipe here (somewhere here?) and I started with that recipe and tweaked it and ended up with this wonderful "BETTER THAN PIZZA PIE" recipe. I can live without pizza now that I have this! Crust - who needs it! You could make this recipe with any pizza ingredients you want... mushrooms, pepperoni, green peppers, etc. etc.
CAUTION: I'm on extended induction and have not had ANY cravings at all but I over ate this because it tasted soooooo good! It did not make me crave. Note my weight loss in my signature for the last week.... ZERO! Also, I am somewhat allergic to eggs, they give me a tummy ache. However, this recipe does not give me a tummy ache.
Would someone please figure out the carb count on this please!
(Make with any pizza ingredients you like or follow the recipe exactly as below.)
2 T (Tablespoons)Butter melted
3 Eggs (separated)
6 oz (3/4ths cup) Heavy Whipping Cream
4 oz Cream Cheese (softened)
½ Cup grated Sharp Cheddar Cheese (Cracker Barrel is good)
½ Cup grated Ricotta (The hard kind from the deli)
2 Tablespoons Parsley Flakes
1 Cup home made bacon bits (make them bigger than the store bought kind)
½ Cup chopped Ham bits (optional)
½ Cup chopped Onions (optional – if you don’t use then use a dash of onion powder)
Dash or 2 of salt
Whip the egg whites until they form soft white peaks and set aside.
Mix the melted butter, salt, whipping cream, eggs and cheeses.
Add the onion. Mix in most of the bacon, ham, and parsley flakes saving some for the top. Add the egg whites. Pour into a greased (or Pam sprayed) quiche pan – making sure to evenly distribute the parts of the mixture with the meat and onions. Add the remaining meat to the top of the mixture and sprinkle with the remaining parsley flakes.
Place in a 350 oven for 25 to 30 minutes (I used a large toaster oven). When nice and brown on top and starting to separate from the sides, turn off oven and open the door but leave the pie inside for a few minutes. This is good warm but SOOOOO EXCELLENT cold!
You want pictures? Here ya go:
Ready to go in the oven.
CAUTION: I'm on extended induction and have not had ANY cravings at all but I over ate this because it tasted soooooo good! It did not make me crave. Note my weight loss in my signature for the last week.... ZERO! Also, I am somewhat allergic to eggs, they give me a tummy ache. However, this recipe does not give me a tummy ache.
Would someone please figure out the carb count on this please!
---------------------------------
Better Than Pizza Pie(Make with any pizza ingredients you like or follow the recipe exactly as below.)
2 T (Tablespoons)Butter melted
3 Eggs (separated)
6 oz (3/4ths cup) Heavy Whipping Cream
4 oz Cream Cheese (softened)
½ Cup grated Sharp Cheddar Cheese (Cracker Barrel is good)
½ Cup grated Ricotta (The hard kind from the deli)
2 Tablespoons Parsley Flakes
1 Cup home made bacon bits (make them bigger than the store bought kind)
½ Cup chopped Ham bits (optional)
½ Cup chopped Onions (optional – if you don’t use then use a dash of onion powder)
Dash or 2 of salt
Whip the egg whites until they form soft white peaks and set aside.
Mix the melted butter, salt, whipping cream, eggs and cheeses.
Add the onion. Mix in most of the bacon, ham, and parsley flakes saving some for the top. Add the egg whites. Pour into a greased (or Pam sprayed) quiche pan – making sure to evenly distribute the parts of the mixture with the meat and onions. Add the remaining meat to the top of the mixture and sprinkle with the remaining parsley flakes.
Place in a 350 oven for 25 to 30 minutes (I used a large toaster oven). When nice and brown on top and starting to separate from the sides, turn off oven and open the door but leave the pie inside for a few minutes. This is good warm but SOOOOO EXCELLENT cold!
You want pictures? Here ya go:
Ready to go in the oven.
Comment