1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (19 page)

1 stalk celery, diced fine

2 tablespoons (30 ml) olive oil

1 clove garlic

½ teaspoon chicken bouillon granules

½ teaspoon Splenda

Salt and pepper

4 eggs

½ cup (80 g) shredded Romano cheese, divided

In your big skillet, start sautéing the mushrooms, onion, and celery in the olive oil. When the mushrooms have changed color and the onion is translucent, add the garlic, chicken bouillon granules, and Splenda, stirring until the bouillon dissolves. Let cook for another minute or so. Add salt and pepper to the mushroom mixture to taste and remove from skillet.

Now, in your omelet pan, make 2 omelets, one after the other, according to Dana’s Easy Omelet Method (page 82), using the mushrooms as filling and ¼ cup (40 g) of shredded Romano cheese per omelet on top. Cover and cook until the cheese melts, fold, and serve. (You can keep the first omelet warm long enough to make the second omelet by simply covering the plate with a spare pot lid. For that matter, you can halve this recipe to make one omelet!)

Yield:
2 omelets

Each with 22 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs.

This was originally a spread for English muffins and the like, but it makes a wicked omelet. I know that this combination of ingredients sounds a little odd, but the flavor is magical.

1 cup (120 g) shredded cheddar cheese

5 or 6 scallions, finely sliced, including the crisp part of the green

1 can (4.25 ounces, or 120 g) chopped ripe olives, drained

3 tablespoons (42 g) mayonnaise

½ teaspoon curry powder

6 eggs, beaten

Simply plunk the cheese, scallions, olives, mayonnaise, and curry powder in a mixing bowl and combine well. Now, make 3 omelets according to Dana’s Easy Omelet Method (page 82), using the cheese-and-olive mixture as the filling. If there’s only one of you, however, just use 2 eggs to make 1 omelet. The cheese mixture will keep well for a couple of days in a closed container in the refrigerator, letting you make fabulous omelets very quickly for a few days running.

Yield:
3 servings

Each with 6 grams of carbohydrates and 3 grams of fiber, for a total of 3 grams of usable carbs and 21 grams of protein. (As a bonus, you get 372 milligrams of calcium!)

My grandmother never got to go crabbing when the family was at the shore because she was too busy keeping house. Finally she declared, “It’s my day to crab!” If it’s your day to crab, this omelet will cheer you up.

¼ cup (35 g) canned crabmeat, flaked and picked over for shells and cartilage

2 scallions, sliced, including the crisp part of the green

1 tablespoon (14 g) butter

2 eggs, beaten

1 to 2 tablespoons (14 to 28 g) mayonnaise

Mix the crab meat with the scallions and have the mixture standing by. Make your omelet according to Dana’s Easy Omelet Method (page 82), spreading mayonnaise over half the omelet and topping it with the crab and scallion mixture when you’re ready to add the filling. Cover, turn the heat to low, and cook until the cheese is melted (3 to 4 minutes). Follow the directions to finish making the omelet.

Yield:
1 serving

3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 19 grams of protein.

I adore roast lamb, and the leftovers are way too good to waste! This is very hearty and would make a great quick supper.

¼ pound (115 g) leftover roast lamb, cut into small chunks

½ small onion

2 tablespoons (12.5 g) grated Parmesan cheese

3 tablespoons (42 g) mayonnaise

½ teaspoon prepared horseradish

1 tablespoon (14 g) butter

2 eggs, beaten

In a food processor with the S-blade in place, grind the lamb and the onion together. When you have a pretty uniform consistency, add the Parmesan, mayonnaise, and horseradish and pulse until everything is combined. Place in a microwave-safe bowl and microwave on 50 percent power for just 1 minute or so to warm through.

Make your omelet according to Dana’s Easy Omelet Method (page 82), placing the lamb mixture evenly over half of your omelet when you’re ready to add the filling. Cover, turn the heat to low, and cook until the eggs are set (60 to 90 seconds). Follow the directions to finish making the omelet.

Yield:
1 serving

6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 38 grams of protein.

I like this omelet as a quick lunch. Indeed, I’ve been known to make Sloppy Toms just to have them on hand for this purpose. If you have a favorite low-carb Sloppy Joe recipe, feel free to use it instead.

2 eggs

¼ cup (50 g) Sloppy Toms (page 354)

1 ounce (30 g) cheddar cheese or Monterey Jack, sliced or shredded

If your Sloppy Toms are left over, straight out of the fridge, warm them a bit in the microwave before you start cooking the eggs. Then make your omelet according to Dana’s Easy Omelet Method (page 82), adding the cheese first, then the Sloppy Toms on top of the cheese. Cover, turn heat to low and finish cooking, and then fold and serve.

Yield:
1 serving

Each with 27 g protein; 7 g carbohydrate; 1 g dietary fiber; 6 g usable carbs.

Remember that the pizza sauce is where the carbs are in this omelet, so govern yourself accordingly.

1 tablespoon (15 ml) olive oil

2 eggs, beaten 2 ounces (55 g) mozzarella cheese

2 tablespoons (30 ml) jarred no-sugar-added pizza sauce, warmed

1 teaspoon grated Parmesan cheese

Make your omelet according to Dana’s Easy Omelet Method (page 82), placing the mozzarella over half of your omelet when you’re ready to add the filling. Cover, turn the heat to low, and cook until the cheese is melted (2 to 3 minutes). Follow the directions to finish making the omelet and top with the pizza sauce and Parmesan.

Yield:
1 serving

6 grams of carbohydrates (and you can lower that if you use the lowest-carb pizza sauce), no fiber, and 24 grams of protein.

I’ve had breakfast down near the waterfront in San Diego. This is what it tastes like.

1 tablespoon (15 ml) olive oil

2 eggs, beaten

2 ounces (55 g) Monterey Jack cheese, shredded

3 or 4 slices ripe black avocado

¼ cup (4 g) alfalfa sprouts

Make your omelet according to Dana’s Easy Omelet Method (page 82), placing the Monterey Jack over half of your omelet when you’re ready to add the filling. Cover, turn the heat to low, and cook until the cheese is melted (2 to 3 minutes). Arrange the avocado and sprouts over the cheese and follow the directions to finish making the omelet.

Yield:
1 serving

4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 26 grams of protein (and as much potassium as a banana!).

Should you happen to have leftover guacamole— an unlikely circumstance, I’ll admit—this is a fine thing to do with it.

1 tablespoon (15 ml) oil

2 eggs, beaten

2 ounces (55 g) Monterey Jack cheese, sliced or shredded

¼ cup (59 g) guacamole

Make your omelet according to Dana’s Easy Omelet Method (page 82), placing the cheese over half of your omelet when you’re ready to add the filling. Spread the guacamole over the cheese, cover, turn the heat to low, and cook until the cheese is melted (3 to 4 minutes). Follow the directions to finish making the omelet.

Yield:
1 serving

6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 26 grams of protein (and a whopping 487 milligrams of potassium!).

This is perhaps the most decadently delicious omelet I know how to make, and it’s certainly a good enough reason to hide some of the Avocado Cheese Dip at your next party.

1 tablespoon (15 ml) olive oil

2 eggs, beaten

cup (80 g) Avocado Cheese Dip (page 61)

Make your omelet according to Dana’s Easy Omelet Method (page 82), placing the Avocado Cheese Dip over half of your omelet when you’re ready to add the filling. Cover, turn the heat to low, and cook until hot all the way through (3 to 4 minutes). Follow the directions to finish making the omelet.

Yield:
1 serving

6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 19 grams of protein.

The name is not a joke—I made this omelet up out of whatever I found kicking around in the refrigerator, needing to be used up before it went bad. The results were definitely good enough to make it again.

½ red bell pepper, cut into thin strips

¼ medium onion, thinly sliced

3 tablespoons (45 ml) olive oil

2 eggs, beaten

1 ounce (30 g) jalapeño jack, shredded or sliced

½ black avocado, sliced

In your skillet over medium-high heat, sauté the pepper and onion in the oil until the onion is translucent and the pepper is going limp. Remove from the pan and keep on hand. If your pan isn’t nonstick, give it a shot of nonstick cooking spray before putting it back on the heat and increasing the heat a touch to high.

Make your omelet according to Dana’s Easy Omelet Method (page 82). Put the cheese on half the omelet and top with the avocado and then the pepper and onion. Cover, turn the heat to low, and let it cook until the cheese is melted. Fold and serve.

Yield:
1 serving

14 grams of carbohydrates and 6 grams of fiber, for a total of 8 grams of usable carbs and 21 grams of protein. (This also contains a whopping 821 milligrams of potassium!)

My husband was absolutely blown away by this. It’s unbelievably filling, by the way.

1 tablespoon (14 g) butter

2 eggs, beaten

2 ounces (55 g) cream cheese, thinly sliced

¼ cup (50 g) flaked smoked salmon

2 scallions, sliced

Make your omelet according to Dana’s Easy Omelet Method (page 82), placing the cream cheese over half of your omelet when you’re ready to add the filling. (Don’t try to spread the cream cheese—it won’t work!) Top with the salmon, cover, turn the heat to low, and cook until hot all the way through (2 to 3 minutes). Scatter the scallions over salmon and follow the directions to finish making the omelet.