Dr. Atkins' New Diet Cookbook (6 page)

4 servings

8 eggs

½ cup creamed cottage cheese

½ cup cream cheese, softened

pinch salt

2 packets sugar substitute

1 teaspoon vanilla

½ teaspoon cinnamon

½ cup heavy cream

3 tablespoons butter

2 tablespoons sour cream (optional)

Combine all ingredients except butter and sour cream in a bowl and beat with a wire whisk or mixer until smooth.

Melt butter in a large nonstick omelet pan. Follow recipe for
Basic Omelet
.

Slide out of pan and serve plain or garnished with sour cream.

T
OTAL
G
RAMS
19.8
G
RAMS PER
S
ERVING
5.0

4 servings

1 8-ounce package cream cheese, softened

8 eggs

pinch salt

¼ cup heavy cream

1 packet Equal

2 tablespoons butter

⅓ cup
Stewed Peaches
(p. 214), chopped

Combine all ingredients except butter and chopped peaches in a bowl and beat until smooth.

Cook according to directions for
Basic Omelet
(p. 49).

When center is firm, spoon peaches onto the center, fold over sides. Slide out of pan and serve.

T
OTAL
G
RAMS
18.7
G
RAMS PER
S
ERVING
4.7

4 servings

1 cup eggplant, peeled and cubed

4 tablespoons virgin olive oil

1 clove garlic, chopped (or ¼ teaspoon garlic powder)

½ cup tomato sauce

8 eggs, beaten

½ teaspoon seasoned salt

½ cup cheddar cheese, grated

Soak the eggplant in a bowl of cold water for ½ hour. Dry eggplant well.

Place 3 tablespoons of olive oil into skillet. Add eggplant and garlic or garlic powder. Sauté until eggplant begins to brown. Add tomato sauce and heat through. Set aside.

Heat remaining 1 tablespoon oil in large skillet. Add eggs, salt and cheese. Continue to cook over low heat until they set.

Spoon eggplant mixture onto center of omelet, fold over sides.

T
OTAL
G
RAMS
19.4
G
RAMS PER
S
ERVING
4.8

2 servings

4 eggs

1 tablespoon chopped chives

1 tablespoon minced dill

2 tablespoons mascarpone cheese

2 tablespoons butter

seasoned salt to taste

Combine all ingredients; beat until smooth and thoroughly combined.

Cook according to directions for
Basic Omelet
.

T
OTAL
G
RAMS
4.1
G
RAMS PER
S
ERVING
2.0

6 servings

2 cups fresh spinach (or 1 10-ounce package frozen spinach)

6 eggs

seasoned salt to taste

1 recipe
Cheese Sauce
(p. 183)

Preheat oven to 350° F.

Cook spinach in a medium saucepan over low heat. Drain well. Chop fine.

Place hot spinach in shallow baking dish.

Make a depression for each egg in spinach. Break one egg into each depression. Salt to taste.

Prepare cheese sauce. Pour over eggs and spinach. Bake for 25 minutes.

T
OTAL
G
RAMS
29.7
G
RAMS PER
S
ERVING
5.0

6 servings

2 tablespoons butter

3 tablespoons soy flour

1 teaspoon seasoned salt

1 cup heavy cream, heated

1 cup salmon, poached or canned, boned and drained

seasoned salt and cayenne pepper to taste

3 eggs, separated

1⅓ tablespoons lemon juice

Preheat oven to 400° F.

Prepare soufflé dish by greasing bottom and sides with 1 tablespoon of butter. Place in refrigerator until ready to use.

Melt remaining butter over low heat and stir in flour and salt. Whisk vigorously for 1 full minute to avoid floury taste. Add heated cream and continue cooking, whisking constantly until thickened. Remove from heat and cool.

Add salmon, salt, and cayenne. Beat egg yolks, and blend them into the sauce mixture.

Fold in stiffened beaten egg whites and lemon juice. Pour mixture into soufflé dish.

Set in a pan filled with 3 inches of hot water, and bake about 35 minutes until firm and puffed. Serve immediately.

T
OTAL
G
RAMS
14.9
G
RAMS PER
S
ERVING
2.5

4 servings

½ pound spicy sausage, cut in bite-size pieces

1 clove garlic, minced

¼ cup olive oil

1 teaspoon seasoned salt

1 teaspoon caraway seeds

1 tablespoon tomato paste

2 drops Tabasco sauce, or to taste

6 eggs, beaten

1 tablespoon grated Parmesan cheese

Preheat oven to 325° F.

Sauté sausage and garlic in olive oil until sausage is well browned. Drain off fat. Add salt, caraway seeds, tomato paste, and Tabasco sauce. Stir well. Cool. Combine eggs and Parmesan cheese. Spoon meat mixture into baking dish and cover with eggs. Bake for 45 minutes or until set.

T
OTAL
G
RAMS
11.4
G
RAMS PER
S
ERVING
2.9

4 servings

2 tablespoons olive oil

6 shiitake mushrooms, thinly sliced

4 scallions, minced

12 snap peas, trimmed

2 slices sun-dried tomatoes, diced

6 eggs

2 tablespoons heavy cream

1 tablespoon fresh dill, minced (½ tablespoon dried)

2 tablespoons sweet butter

2 ounces herbed goat cheese

salt and pepper to taste

Heat olive oil in a skillet over medium heat. Sauté mushrooms and scallions for 2 minutes. Add snap peas and sun-dried tomatoes. Cook for 3 minutes (snap peas will remain crunchy).

Whisk eggs with cream and dill; pour carefully over vegetables. Dot center of omelet with goat cheese and butter. Fold over sides. Season with salt and pepper.

T
OTAL
G
RAMS
34.6
G
RAMS PER
S
ERVING
8.7

2 servings

2 tablespoons sweet butter

2 tablespoons onion, minced

4 eggs

2 tablespoons heavy cream

½ cup each of two cheeses, grated

1 tablespoon chopped parsley

This omelet is delicious when you choose one hard and one soft cheese such as cream cheese and Cheddar or Camembert and Parmesan. Use the soft cheese to mix with the egg mixture and the hard cheese in the center of the omelet.

Heat butter in a nonstick skillet over medium heat. Add onion and cook until transparent. Beat eggs with heavy cream and soft cheese. Pour into pan. Spread egg mixture by tilting pan. Cook until eggs set. Sprinkle grated hard cheese in pan. Cook 1 minute. Slice egg pancake in two. Fold each semicircle in half. Flip over to melt cheese and brown both sides. Serve hot and crisp. Garnish with parsley.

T
OTAL
G
RAMS
7.2
G
RAMS PER
S
ERVING
3.6

6 servings

2 tablespoons butter

6 shiitake mushrooms, thinly sliced

2 tablespoons white onions, chopped

½ cup lump crabmeat

1 tablespoon sherry

6 eggs

3 tablespoons heavy cream

Melt butter in nonstick skillet. Add mushrooms and onion and sauté until light brown. Stir in crabmeat.

Simmer for 3 minutes. Add sherry and simmer 1 minute more. Reserve one half crab mixture.

Beat eggs and cream together. Pour carefully over crab mixture in pan. Cook until set.

Place remaining mixture over top of omelet after it has been folded.

T
OTAL
G
RAMS
21.8
G
RAMS PER
S
ERVING
3.6

4 servings

1 6-ounce jar marinated artichoke hearts, drained

2 tablespoons grated Parmesan cheese

8 eggs

3 tablespoons mascarpone cheese

seasoned salt and pepper to taste

¼ pound ham, thinly sliced

Use a large nonstick omelet pan.

Place artichoke hearts on paper towel and pat oil off. Roll hearts in Parmesan cheese; set aside. Beat eggs, mascarpone cheese, and salt and pepper together in a bowl until smooth. Follow the
Basic Omelet
instructions for cooking on
page 49
. When egg mixture is set,
cover surface with ham slices. Place artichoke hearts into center and fold sides over. Slice in four pieces before removing from pan, and serve.

T
OTAL
G
RAMS
18.7
G
RAMS PER
S
ERVING
9.4

2 servings

8 raw shrimp, shelled, cleaned, and butterflied

4 tablespoons garlic oil

2 tablespoons sweet butter

4 eggs

2 ounces herbed goat cheese, crumbled

4 sun-dried tomato halves softened in olive oil, minced

Use a 9-inch nonstick skillet or omelet pan.

Butterfly shrimp by cutting ¾ of the way through—along the back vein. Open shrimp to resemble a butterfly.

Sear the shrimp in hot garlic oil (about 2 minutes on each side). Remove to paper toweling. Wipe oil from pan with paper towel.

Add butter to pan. Beat eggs with goat cheese and follow the
Basic Omelet
instructions for cooking on
page 49
.

When eggs are set, place shrimp and sun-dried tomatoes on egg pancake and fold over.

T
OTAL
G
RAMS
15.4
G
RAMS PER
S
ERVING
7.7

12 egg halves

6 eggs

2 tablespoons soy sauce

2 tablespoons salt

3 tablespoons black tea

1 tablespoon anise extract

Cover eggs with cold water and bring to a boil. Reduce heat and simmer 10 minutes.

Remove eggs, cool, and crack the shells in several places, but do not peel.

Bring 4 cups of water to a boil. Add remaining ingredients and eggs. Simmer for one hour. Cool.

Place eggs, still in the water in the refrigerator. Leave overnight.

To serve, shell eggs and cut in half. They are very attractive on the hors d’oeuvres tray.

T
OTAL
G
RAMS
5.2
G
RAMS PER
S
ERVING
0.4

12 egg halves

6 eggs

3 tablespoons mayonnaise

½ cup boned and flaked salmon, canned or smoked

½ teaspoon lemon juice

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

½ teaspoon salt

dash of pepper

Cover eggs with cold water and bring to a boil. Reduce heat and simmer gently for 15 minutes, turning often to help keep yolks in center. Run eggs under cold water and remove shells. Slice eggs in half lengthwise. Remove yolks.

Mash yolks and mayonnaise together until smooth. Add remaining ingredients and mix well.

Spoon mixture into egg whites.

Garnish with additional pieces of salmon if desired. Refrigerate for at least ½ hour before serving.

T
OTAL
G
RAMS
5.7
G
RAMS PER
S
ERVING
0.5

8 meatballs

¼ cup heavy cream

¼ cup water

¼ cup fried sugar-free pork rinds, crushed

¼ pound beef, ground

¼ pound pork, ground

¼ pound veal, ground

1 large onion, chopped fine

3 tablespoons butter

2 teaspoons seasoned salt

1 recipe
Cream Sauce
(
page 177
)

½ teaspoon nutmeg

1 teaspoon caraway seeds

Mix heavy cream and water together in a small bowl. Add crushed pork rinds and allow to soak until softened, about 10 minutes. Combine beef, pork, and veal.

Mix cream mixture, meats, and onion together. Add seasoned salt. Shape into small balls, and brown in butter in a medium skillet over medium heat.

Remove balls to chafing dish and keep warm.

Make
Cream Sauce
and pour over meatballs. Garnish with nutmeg and caraway seeds.

T
OTAL
G
RAMS
7.0
G
RAMS PER
S
ERVING
0.9

8 meatballs

2 tablespoons butter

1 small onion, minced