Low-Carb Red Pepper, Mushroom and Feta Breakfast Casserole (or how I used up all my extra eggs from Passover)

I had some eggs that I had to use up. Well, a whole lot of eggs, actually.

I may have bought a few too many for Passover. Just maybe.

It wasn’t that I didn’t bake enough. And it wasn’t a matter of not eating enough. In fact, maybe I ate too much.

I wanted some way of using up the eggs that didn’t involve yet another cake or cookie or brownie. And no more matzoh brie. I was looking for something low-carb that could be eaten over the course of a few days (or–better yet–frozen for much later consumption).

At first I was going to make the egg muffins from Kalyn’s Kitchen, but then I saw this breakfast casserole on her site. It calls for 18 eggs (just the amount that I had to use up!), plus feta, bell pepper, and mushrooms (all ingredients that I had on hand and that I needed to use up).

According to Kalyn, these egg muffins and casseroles reheat well and can even be frozen. I divided the casserole into eight portions for reheating as needed for a quick breakfast or light supper.

Avocado, Tomato and Hearts of Palm Salad

I had this cool, refreshing salad at a friend’s house and then made it myself, with a few little changes.

Vegan Lower Carb Strawberry “Pie”

When you have handpicked strawberries, you don’t want to squander them on a less than stellar recipe. When I looked up recipes for strawberry pie, it seems lots of people like the recipe by Ruth Cousineau from Gourmet magazine (also here). Here is the thing, though. It calls for gelatin, which I don’t have. Another problem: my husband is on a diet.

So, I found a way to dramatically reduce the sugar in the recipe, use Ko-Jel (vegetarian jell), and eliminate the high-carb and high fat crust.

Sesame Salmon Fillet

This is from Taste of Home. I found via Judith Trachtman’s post in the Jewish-Food group on Yahoo. My in-laws collected a bunch of fish recipes from the Jewish Food Mailing List and other sites, and I am gradually working my way through them.

More Passover Debriefing

I sent my sister a couple of recipes from Aish.com and she made them with huge success. I would make the fruit soup and the roasted portobello mushrooms all year round. These recipes were too good to reserve for Passover.

Vegetable Frittata with Salsa

I was paging through the cookbook Cuisine of California, by Diane Rossen Worthington and I came across this vegetable frittata recipe. I suggested it for dinner, but my husband was leery of trying something new.

“I just want comfort food,” he objected. “Comfort food,” I have found, is my husband’s favorite euphmism for “food I don’t have to pretend to like.”

“I think you will like it,”  I said.

“Mmph,” my husband replied. “I just want a plain omelet with cheese and zucchini.”

“OK. Fine”