Atkins Breakfast Recipes

Ingredients:

3 tbsp olive oil
1 medium onion, sliced
6 garlic cloves, chopped
2 medium green or red bell peppers, roasted
2 plum tomatoes, chopped
1/4 tsp cayenne pepper
Salt, to taste
Freshly-ground black pepper, to taste
12 eggs
6 tbsp butter - (3/4 stick)
1/3 cup thinly-sliced fresh basil
6 oz thinly-sliced ham

Instructions:

Heat oil in large heavy skillet over medium heat. Sauté onion 5 minutes,
until softened; add garlic and cook 1 minute more. Add roasted peppers,
tomatoes, and cayenne. Cover and cook 10 minutes, until vegetables are
very soft, stirring occasionally. Uncover and simmer over medium heat
until sauce is thick, about 10 minutes, stirring often. Season to taste
with salt and pepper. (Mixture can be made up to 2 days ahead and
reheated).

In large bowl, beat eggs until blended. In large nonstick skillet, melt
butter over low heat. Add eggs and basil. Cook, stirring constantly with
rubber spatula, 12 minutes, until soft curds form and eggs are barely set.
Add pepper mixture and ham; stir just until mixed.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams
Net Carbs: 6 grams
Fiber: 1.5 grams
Protein: 18.5 grams
Fat: 30 grams
Calories: 371

Comments: The trick to this dish is to reduce the tomato mixture to thick
sauce that won't break and liquefy when added to the eggs. If you've never
made scrambled eggs this way before, youre in for a treat. Steady, slow
cooking turns them incredibly creamy.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"07-01-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 207 Calories; 16g Fat (68.5%
calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 374mg
Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6