After you’ve been on the South Beach diet for awhile, you begin to realize two things: 1) you eat a LOT of eggs and salad, and 2) you eat a LOT of eggs and salad. I was always a cereal-for-breakfast kind of girl, so this high-protein, low-carb way of eating has taken some adjusting. Strange as it sounds, I have grown to prefer tomato or V-8 juice over the sugary apple or cranberry juice I used to drink, and enjoy finding new and creative ways to spice up eggs for breakfast. We found this one a few weeks ago, and I love the mix of herbs that give it a decidedly unique taste.
MUSHROOM-HERB OMELET
Recipe from The Low-Carb Bible
Yields: 2 servings
1 C egg beaters (we have to use real eggs)
1 T chopped fresh parsley
1 t finely chopped oregano, basil, or thyme (or 1/4 t dried)
2 C sliced fresh mushrooms
2 T margarine, divided
In a small bowl, combine egg beaters, parsley, oregano, basil, or thyme; set aside.
In 8-inch nonstick skillet, over medium heat, saute mushrooms in 1 t margarine until tender; set aside. In same skillet, over medium heat, melt 1/2 t margarine. Pour half the egg mixture into skillet. Cook, lifting edges to allow uncooked portion to run underneath. When almost set, spoon half of mushrooms over half of omelet. Fold other half over mushrooms; slide onto serving plate. Repeat with remaining margarine, egg mixture, and mushrooms.
Nutrition information:Â Calories – 114; Carbohydrate – 7 g; Fat – 3 g; Sat. fat – 1 g; Fiber – 1 g; Protein – 14 g