Read Dr. Atkins' New Diet Cookbook for Free Online Page B

softened
    8 eggs
    pinch salt
    ¼ cup heavy cream
    1 packet Equal
    2 tablespoons butter
    ⅓ cup
Stewed Peaches
(p. 214), chopped
    Combine all ingredients except butter and chopped peaches in a bowl and beat until smooth.
    Cook according to directions for
Basic Omelet
(p. 49).
    When center is firm, spoon peaches onto the center, fold over sides. Slide out of pan and serve.
    T OTAL G RAMS 18.7
G RAMS PER S ERVING 4.7
Eggplant and Cheddar Omelet
    4 servings
    1 cup eggplant, peeled and cubed
    4 tablespoons virgin olive oil
    1 clove garlic, chopped (or ¼ teaspoon garlic powder)
    ½ cup tomato sauce
    8 eggs, beaten
    ½ teaspoon seasoned salt
    ½ cup cheddar cheese, grated
    Soak the eggplant in a bowl of cold water for ½ hour. Dry eggplant well.
    Place 3 tablespoons of olive oil into skillet. Add eggplant and garlic or garlic powder. Sauté until eggplant begins to brown. Add tomato sauce and heat through. Set aside.
    Heat remaining 1 tablespoon oil in large skillet. Add eggs, salt and cheese. Continue to cook over low heat until they set.
    Spoon eggplant mixture onto center of omelet, fold over sides.
    T OTAL G RAMS 19.4
G RAMS PER S ERVING 4.8
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 and thoroughly combined.
    Cook according to directions for
Basic Omelet
.
    T OTAL G RAMS 4.1
G RAMS PER S ERVING 2.0
Eggs Florentine
    6 servings
    2 cups fresh spinach (or 1 10-ounce package frozen spinach)
    6 eggs
    seasoned salt to taste
    1 recipe
Cheese Sauce
(p. 183)
    Preheat oven to 350° F.
    Cook spinach in a medium saucepan over low heat. Drain well. Chop fine.
    Place hot spinach in shallow baking dish.
    Make a depression for each egg in spinach. Break one egg into each depression. Salt to taste.
    Prepare cheese sauce. Pour over eggs and spinach. Bake for 25 minutes.
    T OTAL G RAMS 29.7
G RAMS PER S ERVING 5.0
Salmon Soufflé
    6 servings
    2 tablespoons butter
    3 tablespoons soy flour
    1 teaspoon seasoned salt
    1 cup heavy cream, heated
    1 cup salmon, poached or canned, boned and drained
    seasoned salt and cayenne pepper to taste
    3 eggs, separated
    1⅓ tablespoons lemon juice
    Preheat oven to 400° F.
    Prepare soufflé dish by greasing bottom and sides with 1 tablespoon of butter. Place in refrigerator until ready to use.
    Melt remaining butter over low heat and stir in flour and salt. Whisk vigorously for 1 full minute to avoid floury taste. Add heated cream and continue cooking, whisking constantly until thickened. Remove from heat and cool.
    Add salmon, salt, and cayenne. Beat egg yolks, and blend them into the sauce mixture.
    Fold in stiffened beaten egg whites and lemon juice. Pour mixture into soufflé dish.
    Set in a pan filled with 3 inches of hot water, and bake about 35 minutes until firm and puffed. Serve immediately.
    T OTAL G RAMS 14.9
G RAMS PER S ERVING 2.5
Spicy Sausage Bake
    4 servings
    ½ pound spicy sausage, cut in bite-size pieces
    1 clove garlic, minced
    ¼ cup olive oil
    1 teaspoon seasoned salt
    1 teaspoon caraway seeds
    1 tablespoon tomato paste
    2 drops Tabasco sauce, or to taste
    6 eggs, beaten
    1 tablespoon grated Parmesan cheese
    Preheat oven to 325° F.
    Sauté sausage and garlic in olive oil until sausage is well browned. Drain off fat. Add salt, caraway seeds, tomato paste, and Tabasco sauce. Stir well. Cool. Combine eggs and Parmesan cheese. Spoon meat mixture into baking dish and cover with eggs. Bake for 45 minutes or until set.
    T OTAL G RAMS 11.4
G RAMS PER S ERVING 2.9
Luncheon Omelet
    4 servings
    2 tablespoons olive oil
    6 shiitake mushrooms, thinly sliced
    4 scallions, minced
    12 snap peas, trimmed
    2 slices sun-dried tomatoes, diced
    6 eggs
    2 tablespoons heavy cream
    1 tablespoon fresh dill, minced (½ tablespoon dried)
    2 tablespoons sweet butter
    2 ounces herbed goat cheese
    salt and pepper to taste
    Heat olive oil in a skillet over