Dr. Atkins' New Diet Cookbook by Robert C. Atkins Read Free Book Online

medium heat. Sauté mushrooms and scallions for 2 minutes. Add snap peas and sun-dried tomatoes. Cook for 3 minutes (snap peas will remain crunchy).
    Whisk eggs with cream and dill; pour carefully over vegetables. Dot center of omelet with goat cheese and butter. Fold over sides. Season with salt and pepper.
    T OTAL G RAMS 34.6
G RAMS PER S ERVING 8.7
Two-Cheese Omelet
    2 servings
    2 tablespoons sweet butter
    2 tablespoons onion, minced
    4 eggs
    2 tablespoons heavy cream
    ½ cup each of two cheeses, grated
    1 tablespoon chopped parsley
    This omelet is delicious when you choose one hard and one soft cheese such as cream cheese and Cheddar or Camembert and Parmesan. Use the soft cheese to mix with the egg mixture and the hard cheese in the center of the omelet.
    Heat butter in a nonstick skillet over medium heat. Add onion and cook until transparent. Beat eggs with heavy cream and soft cheese. Pour into pan. Spread egg mixture by tilting pan. Cook until eggs set. Sprinkle grated hard cheese in pan. Cook 1 minute. Slice egg pancake in two. Fold each semicircle in half. Flip over to melt cheese and brown both sides. Serve hot and crisp. Garnish with parsley.
    T OTAL G RAMS 7.2
G RAMS PER S ERVING 3.6
Crabmeat and Mushroom Omelet
    6 servings
    2 tablespoons butter
    6 shiitake mushrooms, thinly sliced
    2 tablespoons white onions, chopped
    ½ cup lump crabmeat
    1 tablespoon sherry
    6 eggs
    3 tablespoons heavy cream
    Melt butter in nonstick skillet. Add mushrooms and onion and sauté until light brown. Stir in crabmeat.
    Simmer for 3 minutes. Add sherry and simmer 1 minute more. Reserve one half crab mixture.
    Beat eggs and cream together. Pour carefully over crab mixture in pan. Cook until set.
    Place remaining mixture over top of omelet after it has been folded.
    T OTAL G RAMS 21.8
G RAMS PER S ERVING 3.6
Ham and Artichoke Omelet
    4 servings
    1 6-ounce jar marinated artichoke hearts, drained
    2 tablespoons grated Parmesan cheese
    8 eggs
    3 tablespoons mascarpone cheese
    seasoned salt and pepper to taste
    ¼ pound ham, thinly sliced
    Use a large nonstick omelet pan.
    Place artichoke hearts on paper towel and pat oil off. Roll hearts in Parmesan cheese; set aside. Beat eggs, mascarpone cheese, and salt and pepper together in a bowl until smooth. Follow the
Basic Omelet
instructions for cooking on page 49 . When egg mixture is set,cover surface with ham slices. Place artichoke hearts into center and fold sides over. Slice in four pieces before removing from pan, and serve.
    T OTAL G RAMS 18.7
G RAMS PER S ERVING 9.4
Shrimp and Goat Cheese Omelet
    2 servings
    8 raw shrimp, shelled, cleaned, and butterflied
    4 tablespoons garlic oil
    2 tablespoons sweet butter
    4 eggs
    2 ounces herbed goat cheese, crumbled
    4 sun-dried tomato halves softened in olive oil, minced
    Use a 9-inch nonstick skillet or omelet pan.
    Butterfly shrimp by cutting ¾ of the way through—along the back vein. Open shrimp to resemble a butterfly.
    Sear the shrimp in hot garlic oil (about 2 minutes on each side). Remove to paper toweling. Wipe oil from pan with paper towel.
    Add butter to pan. Beat eggs with goat cheese and follow the
Basic Omelet
instructions for cooking on page 49 .
    When eggs are set, place shrimp and sun-dried tomatoes on egg pancake and fold over.
    T OTAL G RAMS 15.4
G RAMS PER S ERVING 7.7

 
Appetizers
Marbleized Tea Eggs From China
    12 egg halves
    6 eggs
    2 tablespoons soy sauce
    2 tablespoons salt
    3 tablespoons black tea
    1 tablespoon anise extract
    Cover eggs with cold water and bring to a boil. Reduce heat and simmer 10 minutes.
    Remove eggs, cool, and crack the shells in several places, but do not peel.
    Bring 4 cups of water to a boil. Add remaining ingredients and eggs. Simmer for one hour. Cool.
    Place eggs, still in the water in the refrigerator. Leave overnight.
    To serve, shell eggs and cut in half. They are very attractive on the hors d’oeuvres tray.
    T OTAL G RAMS 5.2
G RAMS PER S ERVING 0.4
Deviled-Salmon Eggs
    12 egg halves
    6