300 15-Minute Low-Carb Recipes (6 page)

Caviar and Sour Cream Omelet

Caviar is one of those things—either you like it or you don't. If you do, why not eat it in an omelet? It's sort of an “eggs meet eggs” thing.

2 eggs, beaten

1 tablespoon (16 g) caviar

3 tablespoons (45 g) sour cream

Make your omelet according to
Dana's Easy Omelet Method
(see
page 29
). Spread the caviar and sour cream over half the omelet. Cover, turn the burner to low, and cook just another minute or so—you don't want your sour cream to “break.” Fold and serve.

Yield:
1 serving, with 4 grams of carbohydrates, no fiber, and 16 grams of protein.

Curried Cheese and Olive Omelets

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 (115 g) shredded cheddar cheese

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

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

3 tablespoons (42 g) mayonnaise

1/2 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 omelets according to
Dana's Easy Omelet Method
(see
page 29
), using the cheese-and-olive mixture as the filling. As the 6 eggs suggests, this makes 3 omelets. If there's only one of you, however, just use 2 eggs. The cheese mixture will keep well for a couple of days in a closed container in the refrigerator, letting you make fabulous omelets in far less than 15 minutes 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!

Tomato-Mozzarella Omelet

Sliced tomatoes and mozzarella are a time-honored Italian appetizer—and they make a great omelet filling, too.

2 eggs, beaten

1/3 cup (38 g) shredded mozzarella cheese

1/2 small tomato, sliced

2 tablespoons (6 g) chopped fresh basil

Make your omelet according to
Dana's Easy Omelet Method
(see
page 29
). Cover half the omelet with the cheese and then top with the tomato slices. Cover, turn the burner to low, and let it cook for 2 to 3 minutes or until the cheese is melted. Scatter the basil over the filling, fold, and serve.

Yield:
1 serving, with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 20 grams of protein.

You'll also get 296 milligrams of potassium and 272 milligrams of calcium.

Curried Tuna Omelets

These taste really different and really good!

2 eggs, beaten

1/3 batch
Curried Tuna Salad
(see
page 161
)

Make your omelet according to
Dana's Easy Omelet Method
(see
page 29
). Cover half the omelet with the tuna salad. Cover, turn the burner to low, and cook long enough to warm through. Fold and serve.

Yield:
1 serving, with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 33 grams of protein.

Kasseri Tapenade Omelet

This is full of cool Greek flavors! Look for jars of tapenade, an olive relish, in big grocery stores. Kasseri is a Greek cheese; all my local grocery stores carry it, so I'm guessing yours do, too.

2 to 3 teaspoons (10 to 15 ml) olive oil

2 eggs, beaten

1 ounce (28 g) kasseri cheese, sliced or shredded

1 1/2 tablespoons (12 g) tapenade

Make your omelet according to
Dana's Easy Omelet Method
(see
page 29
). Cover half the omelet with the cheese and then top with the tapenade. Cover, turn the burner to low, and let it cook for a couple of minutes until the cheese is melted. Fold and serve.

Yield:
1 serving, with 4 grams of carbohydrates, no fiber, and 18 grams of protein.

Unborn Buffalo Wings

I had leftover buffalo wing sauce and thought of this. It turned out great! You could use bottled buffalo wing sauce if you have some on hand, but half-and-half of butter and Louisiana-style hot sauce is the canonical recipe.

1/2 tablespoon bacon grease

2 eggs

3 tablespoons (24 g) crumbled blue cheese

1 tablespoon (15 ml) Louisiana-style hot sauce

1 tablespoon (14 g) butter

Make your omelet according to
Dana's Easy Omelet Method
(see
page 29
) using the bacon grease for the fat. Fill with the blue cheese.

While your omelet is covered on low heat, melting the cheese, melt the butter with the Tabasco sauce in a small saucepan or nuke for a minute in a custard cup. Stir them together well.

When your omelet's done, fold and plate, and then top with the sauce and eat. YUMMY!

Yield:
1 serving, with 384 calories, 34 grams fat, 17 grams protein, 2 grams carbohydrate, 0 grams dietary fiber, and 2 grams usable carb.