Tuesday, March 3, 2009

Eggs, Eggs, Eggs...

... and more eggs!

That sad time has come when I have to go on Phase 1 of the South Beach Diet. What this means is no sugar, fruit, carbs, caffeine or alcohol - all of which I love! What I can eat is beef and chicken breasts, vegetables, beans and EGGS!

I originally started this diet last Thursday and was good until Friday when we had lunch at the 3rd Street Deli and then everything went downhill... until yesterday.

So I ate Scrambled Eggs with Sauteed Mushrooms and Feta Cheese for dinner last Thursday, breakfast on Friday and again for breakfast yesterday morning. It was soooo good (sadly, I forgot to photograph it)! By clicking above, you'll find the recipe from Kalyn's Kitchen, a great blog with South Beach recipes. I will be trying more of her recipes in the near future, especially some soups.

Last night for dinner, because I forgot my chicken at home and only have veggies, eggs and turkey bacon at Greg's, more EGGS it was! I get the SELF magazine recipe of the week and yesterday the feature was Veggie Scrambled Eggs. I tried it (minus the carrots because of SBD) and found it quite satisfying.

Below is the origional recipe, which serves 8.

From SELF Magazine

8 asparagus stalks
6 whole eggs
6 egg whites
2 small carrots, grated
1/4 cup reduced-fat Parmesan
1/4 cup fresh basil, chopped
2 teaspoons garlic powder
2 teaspoons sweet chili powder
1/2 teaspon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
2 teaspoons olive oil
8 slices whole-wheat bread
2 tablespoons chopped cilantro (plus sprigs for garnish)

Steam asparagus 1 minute; chop. Whisk next 9 ingredients in a bowl. Add asparagus. Coat a large pan with cooking spray. Add oil; heat on high heat; reduce to medium. Cook egg mixture, stirring, until eggs are cooked through, 2 to 3 minutes.

However, this is what I did for just myself:

5 stalks asparagus, chopped into 1-in pieces, microwaved for 30 seconds
3 eggs
1/4 teaspoon chili powder
a few shakes of salt and pepper
2 tablespoons freshly grated Parmesan cheese
olive oil

Heat a skillet with about 1 tablespoon olive oil and then turn heat to medium-low. Crack eggs into bowl, add spices and beat with whisk until a bit frothy. Add asparagus and cheese. Pour into pan and immediately start turning until done to your likeness.

Three eggs with chili powder, s&p. The chili powder gave the eggs an unexpected kick!

I probably shouldn't have had this cheese on SBD but it's great cheese from Italy that I found at Wegman's.

The final, yummy product! It was a satisfying dinner (well, I am trying to convince myself it was).

I intended to have another egg scramble for breakfast but I think I need a break from eggs for a little while!

Oh and don't worry... lots of yummy things can be made on Phase 1 so I'll have plenty of good recipes/inspirations to share along the way. And I don't do the diet in it's entirety - just Phase 1 for 14 days because it does wonders for the belly! Then I'll be back to chocolate- and carb-filled creations (in moderation, of course. HA!)!


  1. Hope!! Its Jessi Barnes, love your blog! Becca Stuart turned me on to it. I'm learning to cook so I love reading your tips! I did the South Beach diet a while ago too (it really helped me learn to cook with fresh ingredients!), I made a few variations of their egg cups that were great and really convenient when i'm late for work! My favorite was sauteed mushrooms, tomatoes, turkey bacon & onions. I chopped & sauteed them all (except the tomatoes, i diced those and added them to the mix at the end) then mixed them with 6 eggs & 6 egg whites, put them in a 6-cup muffin pan, sprinkled with a little low-fat cheddar and baked for 30 mins at 350. Feta would be awesome too, I think I'll try that this week!

  2. Hey Jessi - I have never made these cups before but I will try now! Thank you!

  3. Just found your blog on the Foodie Blog roll. I love it. I'm from Lebanon, PA so I really appreciate the local feel for me. Keep it up!