Luncheon Salad
INGREDIENTS:
2 tb Olive oil
6 Shiitake mushrooms
4 Scallions; minced
12 Snap peas (or sugar pea
-pods)
2 sl Sun-dried tomatoes; diced
6 Eggs
2 tb Heavy cream
1 tb Fresh dill; minced -or-
1/2 tb Dried dill
2 tb Sweet butter
2 oz Herbed goat cheese
Salt and pepper
2 tb Olive oil
6 Shiitake mushrooms
4 Scallions; minced
12 Snap peas (or sugar pea
-pods)
2 sl Sun-dried tomatoes; diced
6 Eggs
2 tb Heavy cream
1 tb Fresh dill; minced -or-
1/2 tb Dried dill
2 tb Sweet butter
2 oz Herbed goat cheese
Salt and pepper
Recipe By: Adapted from Dr. Atkins' New Diet Cookbook Heat oil iun skillet. Add mushrooms and scallions and saute for 2 mins. Add snap peas and tomatoes. Cook for 3 mins more.
Whisk eggs with cream and dill. Melt butter in non-stick omelet pan or skillet. Pour in egg mixture. Spread cheese on eggs. Melt butter in non-stick omelet pan or skillet. Cover pan well with butter as it melts. Beat eggs with remaining ingredients. Pour into pan and tilt to spread eggs to edges. Cook over low heat. Loosen eggs from sides of pan with spatula as they begin to set. Lift eggs with spatula and tilt pan to allow uncooked eggs to run to sides and under eggs to continue cooking. Carefully lift one side of outer edge of eggs with spatula and fold over towards center making a half circle or flattened cone. Slide omelet out of pan onto dish and serve. If filling omelet, spoon filling mixture on top of and in the center of omelet prior to folding edges over to form half circle.
Per serving: 272 Calories; 17g Fat (52% calories from fat); 13g Protein; 22g Carbohydrate; 281mg Cholesterol; 653mg Sodium
NOTES : Total Grams-
38.2; Grams/serving-
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