I had to get VERY creative with my food when I was pregnant. As I’ve mentioned before, I had to follow a low carb diet all along – from about 6 weeks on. Although I had the best motivator possible, it was still really, really hard…especially in the first trimester when all that would make me feel better was carbs.
This was one of my go-to breakfast meals…what’s great about it is that you can change it up based on what you’re in the mood for (notice I didn’t use the word “craving”…I had to delete that from my vocabulary while pregnant) and/or what you have in your kitchen.
“Crustless” is definitely a key word for low carbers – as is “eggs”. Today’s version is written below, but like I said, sub any cheese, veggies and protein you like.
6 pieces low-sodium bacon
1/2 tomato, chopped
1/2 onion, chopped
1 scallion, chopped
1 cup frozen spinach, cooked and squeezed dry
pepper to taste
1/4 cup fat free sour cream
1/2 cup shredded mozzarella cheese (part skim)
1/2 cup shredded cheddar cheese (low fat)
Preheat oven to 325 degrees and spray a 9×9 baking pan. Fry bacon in a skillet, plate and pat dry when finished. Chop it up.
Dump bacon fat out of skillet but leave about a tablespoon in it. Add tomato, onion, scallion and spinach to the pan, then bacon. Cook on low until onion is translucent.
Beat eggs with sour cream and pepper, then add to baking pan, followed by veggie/bacon mixture, then top with cheese. Bake for about 18 minutes or until cooked through.