1 pound ground beef
1 cup onion, chopped, 5.5 ounces (see NOTE below)
4-8 ounces cheddar cheese, shredded
1/2 cup heavy cream
1/2 cup water (I would omit this)
2-3 eggs

Brown the meat and onion, seasoning with salt, pepper and whatever spices you choose; drain the grease. Beat the eggs with the cream and water (seem comments below) in a large bowl. Add the meat and cheese and mix well. Pour into a greased 9 1/2-10" pie plate. Bake at 400 25-30 minutes until browned and it appears set. Let stand 10 minutes before cutting

Makes 6 servings
Can be frozen

With 4 ounces cheese:
Per Serving: 319 Calories; 25g Fat; 21g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

With 8 ounces cheese:
Per Serving: 395 Calories; 31g Fat; 25g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

The creator of this recipe cut back on cheese, cream and eggs to save on carbs so that more onion could be used for flavor. It seemed a bit loose when I took it out of the oven, but firmed up a bit on cooling. I would omit the water in the recipe because it seeped out after baking. You could also add another egg and a total of 8 ounces of cheese with no significant increase in the carb count. The onions add nearly 14 net carbs to the recipe, so if you do add extra cheese and eggs, you might cut back a little on the onions. I don't think the flavor would be affected much. This was quick and easy to throw together and is very economical as well.

NOTE: I marked this suitable for induction due to the low amount of cheese and cream, but I recommend using about half the amount of onion if you're on induction. Save your carbs for some salad or green veggies. If made with half the onion, the count would be 2.5 net carbs per serving, even if you use the extra egg and cheese.

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