Slim Down Seth


American Cheddar Omelet
Bacon Wrapped Beer Brats

American Cheddar Omelet

Cook 3 eggs in a tablespoon of butter in a non stick skillet, being careful not to break them when flipping. When the eggs are cooked on both sides, put a slice of American cheese and then cover the slice with a layer of shredded cheddar cheese. You could also use sliced cheddar if you can get it. I use shredded cheddar because we almost always have it in the house. At this point your omelet will look like this:

American cheddar 1

Then, fold the egg over to make the omelet. I salt the omelet while it is still in the skillet. I usually fold the omelet over, salt the entire skillet both over the egg and over the empty part of the skillet, and rotate the egg to the other side of the pan so the bottom of the omelet gets salted too.

Plate it up and serve it with your favorite breakfast meat, and no carbs of course. I have it pictured here with some breakfast sausage links:

American Cheddar 2

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Bacon Wrapped Beer Brats

Johnsonville Beer Brats (or brats of your choice)
Thick Cut Bacon 1 piece per brat (I used applewood smoked thick cut bacon)
2 toothpicks per brat

Open the package of brats and bacon.
Get out one piece of bacon and one brat.
Pin the end of the bacon to the end of the brat with the toothpick.
Poke the toothpick out the other side of the brat and into the bacon again. You want each toothpick to go through the bacon on both sides of the brat. Each end of the brat should look like this: toothpick, bacon, brat, bacon, toothpick.
Wrap the bacon like a spiral down the length of the brat.
Poke the other toothpick through the other end of the brat, making sure to put it through the bacon on both sides.

Set up your grill with 2 heating zones: high and low/medium-low.
Put the bacon wrapped brats on the side of the grill that is on low.
Close the grill.
Cook for about 20-30 minutes.
Check them frequently for flare ups (about every 2 to 3 minutes).
Move them to a cooler part of the grill if necessary.
Turn them every 4-5 minutes to prevent burning and to keep them cooking evenly on all sides.
If you can’t stop them from flaring up and you are starting to burn your bacon, turn off the burner that they are over. If using a charcoal grill put them on a part of the grill that doesn’t have coals under it. Keep the lid closed and bake them.
Check for done-ness with an instant read meat thermometer by poking it in the end of the brat. It should be above 160 degrees Fahrenheit.

Let them cool for about 5 minutes. If you don’t, they will probably spray you with 160-180 degree juices and burn your mouth and face. You’d deserve it too. Let them cool, dullard.
After they cool, gobble them down.

Most Johnsonville brats have about 2 grams of carbs. Bacon doesn’t have any. I made 2 for lunch, so I was still under 5 carbs. You can also dip them in a sauce of your choice. I usually don’t count carbs in condiment sauces (like ketchup, mustard, ranch dressing, BBQ sauces etc…) since I am almost never eating an entire serving of them. You could dip these in ketchup, and even though ketchup has sugar in it, you probably won’t be consuming an entire serving so the carb intake will be very minimal (probably less than a gram).
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