Atkins Breakfast Recipes

Ingredients:

3 tbsp extra-virgin olive oil
2 small leeks, white part and 1" of green, washed, and
thinly sliced
8 small cauliflower florets, cut small pieces
1/4 cup fresh mushrooms, quartered
8 eggs, lightly beaten
2 tbsp thinly-sliced basil
1/2 tsp dried rosemary, crumbled
3 tbsp grated Parmesan cheese
Salt, to taste
Freshly-ground black pepper, to taste

Instructions:

Heat broiler. Heat oil in a medium non-stick skillet over medium heat.
Add leeks and cauliflower; sauté until crisp-tender, about 10 minutes. Add
mushrooms, cook 5 minutes, until mushrooms begin to give off liquid.
Reduce heat to low.

Pour eggs into skillet, stirring slightly. Add herbs and salt and pepper
to taste. Cook, stirring frequently, until eggs begin to form small curds
and set. Add cheese and lightly press into egg mixture with a spatula.

Place skillet under broiler; cook until top is set but not brown, about 1
minute. Cool slightly. To remove frittata whole, tip skillet to one side
and use a spatula to loosen edges. Slide onto a serving platter; cut into
wedges.

This recipe yields 6 servings.

Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 10.5 grams
Fat: 15 grams
Calories: 197

Description:
"Unlike a French omelet, which is usually made for one, an Italian frittata
can serve several people."
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): 160 Calories; 13g Fat (76.2%
calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 251mg
Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 2 Fat.


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

Preparation Time: 0:00

Servings: 6