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heat. Allow eggs to remain in water for 20 minutes. Refrigerate to cool.
    G RAMS PER S ERVING 1.2
    How to Tell if an Egg Is Hard Boiled:
    Hard-boiled eggs will spin in their shells. Eggs that have not been cooked will not spin.
Scrambled Eggs
    1 serving
    2 eggs
    1 tablespoon heavy cream
    1 tablespoon sweet butter
    salt and pepper to taste
    Break eggs into a small bowl. Add cream and beat well with a wire whisk. Melt butter in a nonstick skillet, then add eggs. Cook on a low heat until eggs set. Season with salt and pepper (you may add other seasonings). When eggs set, “scramble” them with a fork. Slide out of skillet and enjoy.
    Variation:
Sprinkle grated cheese over set eggs before scrambling.
    G RAMS PER S ERVING 1.6
Sunny-Side-Up and Over Easy
    1 serving
    2 eggs
    1 tablespoon sweet butter
salt and pepper to taste
    Melt butter in nonstick skillet. Break eggs, one at a time, into a flat saucer and slide them into the pan. Cook on a low heat until whites become solidly white and center is runny. If Sunny-Side-Up is your preference, remove from pan to plate after about 2½ minutes. For Over Easy use a spatula and carefully flip eggs over. Cook for 30 seconds more. Salt and pepper to taste.
    G RAMS PER S ERVING 1.2
Poached Eggs
    1 serving
    2 eggs at room temperature
salt and pepper to taste
    Fill a skillet or saucepan halfway with water and heat to a simmer. Break eggs one at a time into a flat saucer. Slide into the simmering water, one at a time. Allow to simmer for 3 minutes until whites are no longer transparent. Remove from water with a slotted spoon. Place on a plate, season with salt and pepper and enjoy.
    G RAMS PER S ERVING 1.2
Cheese-Baked Eggs
    1 serving
    2 eggs at room temperature
    2 tablespoons grated Parmesan cheese
    2 teaspoons sweet butter
    2 tablespoons heavy cream
    salt and pepper to taste
    Preheat oven to 375° F.
    Fill a baking dish halfway with boiling water. Place 1 teaspoon butter each in the bottom of 2 custard cups. Carefully break an egg into each cup. Place 1 tablespoon of cream over each egg. Top with remaining cheese. Place custard cups in water bath in baking pan and set in the oven. Bake for 10 minutes. Salt and pepper to taste.
    G RAMS PER S ERVING 2.4
Basic Omelet
    2 servings
    2 tablespoons butter
    4 eggs
    1 tablespoon heavy cream
    ½ 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 and tilt pan to spread eggs to edges of pan.
    Cook over a low flame until eggs begin to set. Loosen eggs from 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 the center to resemble a flat cone. Slide omelet out of pan and serve.
    When filling omelet, spoon mixture onto center of omelet before folding edges into the center.
    T OTAL G RAMS 2.8
G RAMS PER S ERVING 1.4
Bacon and Onion Omelet
    2 servings
    9 strips bacon
    ¼ cup diced onion
    1 Basic Omelet recipe
    Cut bacon into small pieces. Fry in small skillet until crisp. Add onion and sauté until translucent. Pour off fat. Follow recipe for
Basic Omelet
, above.
    Place bacon and onion in center of omelet before folding over. Fold over and cook 1 minute. Serve immediately.
    T OTAL G RAMS 6.0
G RAMS PER S ERVING 3.0
Cheese-Tease Omelet
    4 servings
    8 eggs
    ½ cup creamed cottage cheese
    ½ cup cream cheese, softened
    pinch salt
    2 packets sugar substitute
    1 teaspoon vanilla
    ½ teaspoon cinnamon
    ½ cup heavy cream
    3 tablespoons butter
    2 tablespoons sour cream (optional)
    Combine all ingredients except butter and sour cream in a bowl and beat with a wire whisk or mixer until smooth.
    Melt butter in a large nonstick omelet pan. Follow recipe for
Basic Omelet
.
    Slide out of pan and serve plain or garnished with sour cream.
    T OTAL G RAMS 19.8
G RAMS PER S ERVING 5.0
Peaches and Cream Omelet
    4 servings
    1 8-ounce package cream cheese,