Re: Chocolate Omelettes

billydee said:

[email hidden] (MEKIESS) wrote in message
news:<[email hidden]>...

Quoted message said:

Please repost this recipe! Sounds to good to be true!

It probably is too good to be true.

Does chocolate belong in an omelette? I think this would make me ralph.

--
Bob in CT
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Sue Larkin said:

In article <[email hidden]>, Bob in CT

Quoted message said:

billydee said:

[email hidden] (MEKIESS) wrote in message
news:<[email hidden]>...
> Please repost this recipe! Sounds to good to be true!

It probably is too good to be true.

Does chocolate belong in an omelette? I think this would make me ralph.

In that case, think of it at a somewhat dense, chocolate souffle!

Aloha...Sue (who had an uncle named Ralph...he once put gravy on his
chocolate cake! Methinks he was appropriately named!)

Hmmm... maybe I should rethink this, then. Chocolate souffle sounds
somewhat appetizing.

--
Bob in CT
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On Tue, 13 Jul 2004 18:28:45 GMT, Bob in CT <[email hidden]>
announced in front of God and everybody:

Quoted message said:

billydee said:

[email hidden] (MEKIESS) wrote in message
news:<[email hidden]>...

Quoted message said:

Please repost this recipe! Sounds to good to be true!

It probably is too good to be true.

Does chocolate belong in an omelette? I think this would make me ralph.

It does sound kind of weird, but what is custard, after all, except
for eggs, dairy and sweetener? An omelette, as a rule, uses less dairy
and leaves out the sweetener ... but eggs is eggs.

I kind of figured this one out for myself when I was tweaking the old
"fake Danish" recipe that was making the rounds. Eventually I ended up
with something that my husband calls "that egg thing," a microwaved,
one-serving dish of eggs, cream cheese, cream and vanilla SF syrup,
topped with a blob of SF jam. It's somewhere between a warm custard
and sweet scrambled eggs, and it really hits the spot on the mornings
I'm craving a sweet breakfast.

Sometimes it's good to think -- and cook -- out of the box.

Dawn
(who's having a cold cheeseburger patty and a half avocado with
vinaigrette for lunch)

On Tue, 13 Jul 2004 12:53:27 -0700, Dawn Taylor <[email hidden]>

Quoted message said:

On Tue, 13 Jul 2004 18:28:45 GMT, Bob in CT <[email hidden]>
announced in front of God and everybody:

Quoted message said:

billydee said:

[email hidden] (MEKIESS) wrote in message
news:<[email hidden]>...
> Please repost this recipe! Sounds to good to be true!

It probably is too good to be true.

Does chocolate belong in an omelette? I think this would make me ralph.

It does sound kind of weird, but what is custard, after all, except
for eggs, dairy and sweetener? An omelette, as a rule, uses less dairy
and leaves out the sweetener ... but eggs is eggs.

I kind of figured this one out for myself when I was tweaking the old
"fake Danish" recipe that was making the rounds. Eventually I ended up
with something that my husband calls "that egg thing," a microwaved,
one-serving dish of eggs, cream cheese, cream and vanilla SF syrup,
topped with a blob of SF jam. It's somewhere between a warm custard
and sweet scrambled eggs, and it really hits the spot on the mornings
I'm craving a sweet breakfast.

Sometimes it's good to think -- and cook -- out of the box.

Dawn
(who's having a cold cheeseburger patty and a half avocado with
vinaigrette for lunch)

It's good, except when you're trying to avoid chocolate. Last night, I
almost bought some fake ice cream, but I saw that there were 290 calories
per 1/2 cup, and couldn't bring myself to buy it. For that amount of
calories, I could have my normal yoghurt, berries and nuts and eat way
more than 1/2 cup. I'm trying to avoid things like ice cream (and
chocolate, though I don't really have an addiction to chocolate) and other
things that make me want to eat more. So, having a sweet breakfast isn't
the best idea for me. Now, if I could only find a way for pizza and beer
to taste bad...

--
Bob in CT
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On Tue, 13 Jul 2004 12:53:27 -0700, Dawn Taylor <[email hidden]>

Quoted message said:

On Tue, 13 Jul 2004 18:28:45 GMT, Bob in CT <[email hidden]>
announced in front of God and everybody:

Quoted message said:

billydee said:

[email hidden] (MEKIESS) wrote in message
news:<[email hidden]>...
> Please repost this recipe! Sounds to good to be true!

It probably is too good to be true.

Does chocolate belong in an omelette? I think this would make me ralph.

It does sound kind of weird, but what is custard, after all, except
for eggs, dairy and sweetener? An omelette, as a rule, uses less dairy
and leaves out the sweetener ... but eggs is eggs.

It doesn't taste eggy at all. It's more like a brownie flip, especially
when you add chopped nuts. I have one of these almost every day for
breakfast. Love 'em!

Carol
--
Fasting BG: 102
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001

Damsel in dis Dress said:

On Tue, 13 Jul 2004 12:53:27 -0700, Dawn Taylor <[email hidden]>

Quoted message said:

On Tue, 13 Jul 2004 18:28:45 GMT, Bob in CT <[email hidden]>
announced in front of God and everybody:

Quoted message said:

On 13 Jul 2004 11:15:31 -0700, billydee <[email hidden]> wrote:

> [email hidden] (MEKIESS) wrote in message
> news:<[email hidden]>...
>> Please repost this recipe! Sounds to good to be true!
>
> It probably is too good to be true.

Does chocolate belong in an omelette? I think this would make me
ralph.

It does sound kind of weird, but what is custard, after all, except
for eggs, dairy and sweetener? An omelette, as a rule, uses less dairy
and leaves out the sweetener ... but eggs is eggs.

It doesn't taste eggy at all. It's more like a brownie flip, especially
when you add chopped nuts. I have one of these almost every day for
breakfast. Love 'em!

Carol

Did anyone ever post this recipe?

--
Bob in CT
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On Tue, 13 Jul 2004 12:53:27 -0700, Dawn Taylor <[email hidden]>

Quoted message said:

Sometimes it's good to think -- and cook -- out of the box.

Yeppers! After reading this thread, I went and poured myself a double (I
mix the "batter" in one of those plastic beverage shakers). Let it cook
very slowly with the lid on the pan. Instead of folding it, I laid a plate
upside-down over the pan, flipped it over, and had a gorgeous something or
other. Instead of using the cream cheese and raspberry DaVinci on the
inside (like I do my morning omelette, which is half the size), I sorta
frosted it with the filling. This is a huge honkin' meal!

Carol
--
Fasting BG: 102
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001

On Tue, 13 Jul 2004 20:33:51 GMT, Bob in CT <[email hidden]>

Quoted message said:

Now, if I could only find a way for pizza and beer to taste bad...

Can't help ya with the beer. I think all of it tastes bad.

I might be able to help you with the pizza, though. I cover a
microwaveable plate with parchment paper, put a big pile of shredded cheese
on the paper, then cover the whole mess with pepperoni. Nuke for about a
minute and a half, and you've got yourself a reasonable facsimile of a
pepperoni pizza. Other toppings should work just fine, too.

Carol
--
Fasting BG: 102
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001

On Tue, 13 Jul 2004 20:49:08 GMT, Bob in CT <[email hidden]>

Quoted message said:

Did anyone ever post this recipe?

Here ya go!

* Exported from MasterCook *

Sue's Chocolate Omelette

Recipe By :Sue Larkin (asdlc) doctored a little by Damsel
Serving Size : 1 Preparation Time :0:00
Categories : breakfasts/brunches desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PAN PREPARATION:
1 tablespoon butter
CHOCOLATE OMELETTE:
2 large eggs
4 teaspoons unsweetened cocoa
2 tablespoons DaVinci sugar-free chocolate syrup -- or Splenda
2 tablespoons cream
FILLING:
1 1/2 tablespoons cream cheese -- softened
2 teaspoons DaVinci sugar-free syrup of choice

Mix omelette ingredients thoroughly. In an 8", buttered skillet, over
medium heat, let the mixture cook, undisturbed, until almost set then
remove it from the burner and cover the skillet. This causes the eggs to
expand much like a souffle, but not that high.

Now assemble the filling, and layer over the omelet. Fold in half and
serve.

4 net carbs per serving, without nuts (6 - 2)
6 net carbs per serving, including 2 tablespoons of nuts (10 - 4)

Cuisine:
"Low Carb"

- - - - - - - - - - - - - - - - - - -

Per serving: 409 Calories (kcal); 36g Total Fat; (78% calories from fat);
15g Protein; 6g Carbohydrate; 455mg Cholesterol; 307mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat;
1/2 Other Carbohydrates

NOTES :
Sue's original version called for a couple of sliced strawberries in the
filling. Fruit isn't part of my WOE, so I've altered the recipe to meet my
needs. Add carbs for fruit if prepared that way.

Thanks!

Damsel in dis Dress said:

On Tue, 13 Jul 2004 20:49:08 GMT, Bob in CT <[email hidden]>

Quoted message said:

Did anyone ever post this recipe?

Here ya go!

* Exported from MasterCook *

Sue's Chocolate Omelette

Recipe By :Sue Larkin (asdlc) doctored a little by Damsel
Serving Size : 1 Preparation Time :0:00
Categories : breakfasts/brunches desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PAN PREPARATION:
1 tablespoon butter
CHOCOLATE OMELETTE:
2 large eggs
4 teaspoons unsweetened cocoa
2 tablespoons DaVinci sugar-free chocolate syrup -- or Splenda
2 tablespoons cream
FILLING:
1 1/2 tablespoons cream cheese -- softened
2 teaspoons DaVinci sugar-free syrup of choice

Mix omelette ingredients thoroughly. In an 8", buttered skillet, over
medium heat, let the mixture cook, undisturbed, until almost set then
remove it from the burner and cover the skillet. This causes the eggs to
expand much like a souffle, but not that high.

Now assemble the filling, and layer over the omelet. Fold in half and
serve.

4 net carbs per serving, without nuts (6 - 2)
6 net carbs per serving, including 2 tablespoons of nuts (10 - 4)

Cuisine:
"Low Carb"

- - - - - - - - - - - - - - - - - - -

Per serving: 409 Calories (kcal); 36g Total Fat; (78% calories from fat);
15g Protein; 6g Carbohydrate; 455mg Cholesterol; 307mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat;
1/2 Other Carbohydrates

NOTES :
Sue's original version called for a couple of sliced strawberries in the
filling. Fruit isn't part of my WOE, so I've altered the recipe to meet
my
needs. Add carbs for fruit if prepared that way.

--
Bob in CT
Remove ".x" to reply

In article <[email hidden]>, Damsel in dis

Dress said:

On Tue, 13 Jul 2004 20:49:08 GMT, Bob in CT <[email hidden]>

Quoted message said:

Did anyone ever post this recipe?

Here ya go!

[snip recipe]

Hey, Carol...if the guy putting the low carb thingie together includes
this recipe, I'll charge $200. for it and split the proceeds with ya!
<g> You're saving me a lot of reposting work!

Aloha...Sue

In article <[email hidden]>, Bob in CT

Quoted message said:

Sue Larkin said:

In that case, think of it at a somewhat dense, chocolate souffle!

Aloha...Sue (who had an uncle named Ralph...he once put gravy on his
chocolate cake! Methinks he was appropriately named!)

Hmmm... maybe I should rethink this, then. Chocolate souffle sounds
somewhat appetizing.

The real thing, laden with sugar and dripping in warm chocolate sauce
is absolutely to die for! Since that's a no-no around here it became my
mission to find a somewhat acceptable substitute. If I had the time I'd
like to experiment with turning a real chocolate souffle recipe into a
low carb one. In the meantime, the denser souffle (read: omelette!)
hits the spot and, for me, doesn't trigger any cravings. YMMV...

Aloha...Sue

Sue Larkin said:

In article <[email hidden]>, Damsel in dis

Dress said:

On Tue, 13 Jul 2004 20:49:08 GMT, Bob in CT <[email hidden]>

Quoted message said:

Did anyone ever post this recipe?

Here ya go!

[snip recipe]

Hey, Carol...if the guy putting the low carb thingie together includes
this recipe, I'll charge $200. for it and split the proceeds with ya!
<g> You're saving me a lot of reposting work!

Aloha...Sue

Sounds like a plan! <EG>

Carol
--
Fasting BG: 102
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001

Sue Larkin said:

The real thing, laden with sugar and dripping in warm chocolate sauce
is absolutely to die for! Since that's a no-no around here it became my
mission to find a somewhat acceptable substitute. If I had the time I'd
like to experiment with turning a real chocolate souffle recipe into a
low carb one. In the meantime, the denser souffle (read: omelette!)
hits the spot and, for me, doesn't trigger any cravings. YMMV...

Yeah, sorry I keep calling it an omelette. I like Brownie Flip better,
myself, but the last time I tacked a name onto someone else's recipe,
people started calling it, "Damsel's Such-and-Such."

No cravings here, either. I've never decided to make a second one, and I
don't go nuts trying to find more chocolate, either. I really enjoy these,
whatever they are, and I thank you for sharing your recipe.

Carol
--
Fasting BG: 86
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001

On Tue, 13 Jul 2004 23:01:36 -1000, Sue Larkin <[email hidden]>

Quoted message said:

The real thing, laden with sugar and dripping in warm chocolate sauce
is absolutely to die for! Since that's a no-no around here it became my
mission to find a somewhat acceptable substitute. If I had the time I'd
like to experiment with turning a real chocolate souffle recipe into a
low carb one. In the meantime, the denser souffle (read: omelette!)
hits the spot and, for me, doesn't trigger any cravings. YMMV...

Aloha...Sue

Sue,

Question. If I wanted to use (liquid) extract and liquid Splenda
instead of DaVinci syrup, how much of each would you estimate would be
needed? (One drop of liquid splenda is equivilent to 1.5 teaspoons of
sugar.) I'm thinking perhaps 1/4 teaspoon extract and one drop of the
liquid splenda. What do you think?

PoohBear

I tweaked it to suit my plan and it was really good. Thanks for the base
recipe. :-)

--
Cheri
Type 2, no meds for now.

Sue Larkin wrote in message <[email hidden]>...

Quoted message said:

The real thing, laden with sugar and dripping in warm chocolate sauce
is absolutely to die for! Since that's a no-no around here it became my
mission to find a somewhat acceptable substitute. If I had the time I'd
like to experiment with turning a real chocolate souffle recipe into a
low carb one. In the meantime, the denser souffle (read: omelette!)
hits the spot and, for me, doesn't trigger any cravings. YMMV...

Aloha...Sue

In article <[email hidden]>, "Cheri"

Quoted message said:

I tweaked it to suit my plan and it was really good. Thanks for the base
recipe. :-)

It's a very tweakable recipe, as Damsel's found out, too. What's your
plan and how did you tweak it, Cheri? Inquiring minds wanna know!

Aloha...Sue

In article <[email hidden]>, poohbear

Quoted message said:

On Tue, 13 Jul 2004 23:01:36 -1000, Sue Larkin <[email hidden]>

Quoted message said:

The real thing, laden with sugar and dripping in warm chocolate sauce
is absolutely to die for! Since that's a no-no around here it became my
mission to find a somewhat acceptable substitute. If I had the time I'd
like to experiment with turning a real chocolate souffle recipe into a
low carb one. In the meantime, the denser souffle (read: omelette!)
hits the spot and, for me, doesn't trigger any cravings. YMMV...

Aloha...Sue

Sue,

Question. If I wanted to use (liquid) extract and liquid Splenda
instead of DaVinci syrup, how much of each would you estimate would be
needed? (One drop of liquid splenda is equivilent to 1.5 teaspoons of
sugar.) I'm thinking perhaps 1/4 teaspoon extract and one drop of the
liquid splenda. What do you think?

Sorry...this is definitely not my area of expertise! I'm a short order
cook who tends to take the easiest and fastest path to the end product!

One thing comes to mind, tho'. In the chocolate omelette, the 2 tbsp.
DaVinci syrup are part of the liquid component that helps the overall
texture of the final product. My guess is if you try the extract and
liquid splenda, you might need to add more cream or milk...and the
extra cream or milk might cause you to need to make adjustments in the
extract. Dunno for sure...just a suspicion.

Aloha...Sue

Sue Larkin said:

One thing comes to mind, tho'. In the chocolate omelette, the 2 tbsp.
DaVinci syrup are part of the liquid component that helps the overall
texture of the final product. My guess is if you try the extract and
liquid splenda, you might need to add more cream or milk...and the
extra cream or milk might cause you to need to make adjustments in the
extract. Dunno for sure...just a suspicion.

After the first couple dozen chocolate omelettes that I made with DaVinci
syrup, I decided it would be more cost effective to use granulated Splenda.
I have been using a little extra cream, too. They're coming out better
than ever before!

BTW, I now cook them at a low temperature, covered, for a long time, so
I've adapted your technique once again! :-)

Carol
--
Fasting BG: 86
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001