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Harvey Balboner
07-19-2003, 12:40 PM
Basic Omelet 2 servings

2 tablespoons butter
4 eggs
1 tablespoon heavy cream
1/2 teaspoon seasoned salt
freshly cracked pepper to taste

Melt butter in a nonstick skillet or omelet pan.
Tilt pan to cover well with butter.
Beat eggs with cream, salt, and pepper
Pour into pan to spread eggs to edges of pan.
Cook over a low flame until eggs begin to set.
Loosen eggsfrom sides of pan with a spatula.
Tilt pan again to allow uncooked eggs to run to the sides.
Carefully fold outer edges of omelet into center, should resemble a small cone.
Slide omelet our of pan and serve.

When filling the omelet, spoon mixture onto center of omelet, before folding.

Carbs per serving 1.4

Harvey Balboner
07-19-2003, 12:43 PM
Bacon and onion omelet 2 servings

9 strips bacon
1/4 diced onion
1 basic omelet recipe

Cut bacon into small pieces.
Fry in a small skillet until crisp.
Add onion, and saute' until translucent.
Pour off fat.
Follow recipe for basic omelet above.
Place filling in center of omelet before folding over.
Fold over and cook 1 minute. Serve immediately.

Carbs - 3 grams per serving.

Harvey Balboner
07-19-2003, 12:48 PM
Cheese-Tease Omelet 4 servings

8 eggs
1/2 cup creamed cottage cheese
1/2 cup cream cheese, softened
pinch salt
2 packets sugar substitute
1 teaspoon vanilla
1/2 teaspoons butter
1/4 cup heavy cream
3 tablespoons butter
2 tablespoons sour cream

Combine all ingrediants except butter & sour cream in bowl.
Whisk or use a mixer until smooth.
Melt butter in a large nonstick omelet pan.
Follow recipe for basic omelet above.
Serve plain or garnished with sour cream

Carbs per serving 5

Harvey Balboner
07-19-2003, 12:51 PM
Peaches and Cream Omelet 4 servings

1 8oz package of cream cheese softened
8 eggs
1/4 cup heavy cream
1 packet sugar substitute
2 tablespoons butter
1/3 cup stewed peaches chopped

Combine all ingrediants except butter & peaches in bowl.
Whisk or use a mixer until smooth.
Melt butter in a large nonstick omelet pan.
Follow recipe for basic omelet above.
Place filling in center of omelet before folding over.
Serve immediately.

Carbs per serving 4.7

Harvey Balboner
07-19-2003, 12:55 PM
Eggplant & Cheddar Omelet 4 servings

1 cup eggplant, peeled and cubed
4 tablespoons virgin olive oil
1 clove garlic chopped or 1/4 teaspoon garlic powder
1/2 cup tomato sauce
8 eggs beaten
1/2 teaspoon seasoned salt
1/2 cup cheddar cheese grated

Soak the eggplant in a bowl of cold water for 1/2 hour.
Dry eggplant.
3 tablespoons olive oil into skillet
Add eggplant and garlic
Saute' untill eggplant begins to brown
Add tomato sauce and heat
Set aside.
Heat 1 table spoon oil in large skillet.
Add eggs, salt, and cheese.
Follow recipe for basic omelet above.
Place filling in center of omelet before folding over.
Serve immediately.

Carbs per serving 4.8

Harvey Balboner
07-19-2003, 12:58 PM
Herb Omelet 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 & combined
Follow recipe for basic omelet above.
Serve immediately.

Carbs per serving 2.0