One problem with low-carb diets, for me anyway, is that I get really tired of eggs every morning. I don’t mind eating salads, I like grilled chicken, fish is fine, and we’ve already established that I really like cheese.
I do like eggs, but defaulting to an omelette every morning wears on me.
This morning I had tomatoes and fried cheese, drizzled with olive oil and balsamic vinegar. There are a few grams of carbs in there, but not enough to cause a problem.
You’ll need:
1) A bottled Roma tomato (or a fresh one, but it’s January, and my garden is empty), sliced or chunked so the bits are bite-sized.
2) some thick slices of mozzarella
3) two tbsp of extra-virgin olive oil
4) two tsp of balsamic vinegar
The hardest part about all of this (assuming you can find a good tomato) is frying the mozzarella. The griddle or skillet needs to be a little hotter than pancake temperature — I’d say between 300 and 400 degrees F, but I’m guessing. Lay the cheese on the nonstick (or oiled) surface, and have your spatula ready. When the cheese has a bubbling layer around the edge, it’s probably ready to flip. Be quick, and press down on the spatula so you don’t smash the fried part of the cheese out of the way and end up with a spatula full of goo. Flip.
(Note: If you’ve made a chupaqueso or two successfully, you’ll be able to figure out frying a thick slice of mozzarella.)
Flip the cheese again in about 30 seconds. Remove it from the griddle, and slap it down on the plate next to the tomato slices. Drizzle with olive oil and vinegar. Eat.
Sandra and I bottle our own tomatos (read that “Sandra bottles tomatos and I help eat them”) so we’ve got plenty of tasty romas on hand. You can bet I’ll be doing this again.