This post launches a new direction for the Tightwad Gourmet – a series of low carbohydrate recipes for the slow cooker. They will also avoid some of the common allergens, such as dairy, but not all. This recipe is for breakfast or an any time of the day meal that combines protein and roughage.

Beef, Broccoli and Egg

Chopped Onion                                        6 oz.
Ground beef                                              1 pound
Frozen broccoli (or cut fresh florets)   1 – 22 oz. Package
Eggs                                                            12
Salt                                                             1/2 tsp
Black, white and red pepper                  1/2 tsp each

If either the beef or broccoli is fozen, thaw first. Slow cookers don’t get hot fast enough to avoid bacteria.

Chop the onion and add to the cooker. Add the beef and break up into small pieces. Turn the cooker on high and let the meat cook for about a half hour.

Add the salt and peppers, then the broccoli. Mix throughly with the meat. Allow to continue cooking for about an hour.

Crack the eggs, add a bit of water, and beat lightly. Add to the pot and mix well. Cook for four hours total. Towards the end, slide the lid over a bit to allow some of the excess water to escape as steam.