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| GREEN EGGS AND HAM |
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from
Living Low-Carb: The Complete Guide to Long-Term Low-Carb Dieting by Fran McCullough Lighter than bacon and eggs or eggs with cheese, this zesty combination is particularly appealing on a summer morning or for a light supper. SERVES 2 6 large eggs Salt and pepper to taste Dash of water Dash of hot pepper sauce (optional) 2 tablespoons butter 2 scallions, minced, including the firm green part 1 cup chopped fresh cilantro 2 tablespoons chopped fresh dill 2 ounces ham, diced Whisk the eggs in a bowl, adding the salt and pepper, water, and hot pepper sauce and mixing well. Melt the butter in a skillet and when it's foaming, add the scallions. Sauté a couple of minutes. Pour the seasoned eggs into the skillet and scatter the cilantro and dill on top. With a spatula, turn back the edges of the eggs and let the uncooked egg on top take their place. Begin to gently scramble them and scatter the diced ham on top. Cook the eggs to the degree of wetness you like and serve. Per Serving: Carbobydrate: 3.4g plus 1.3g fiber Protein: 26.2g Fat: 29.2g Click here for a printer friendly recipe
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About the Author: © 2000 by Fran McCullough and www.TWBookmark.com Used with permission |
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Let's Get Cooking!
