The Low-Carb Diabetes Solution Cookbook by Dana Carpender

ambience is up to you.
    1 tablespoon (15 ml) olive oil
    2 eggs, beaten
    2 ounces (55 g) Monterey Jack cheese, shredded
    1 / 4 avocado, sliced
    1 / 4 cup (4 g) alfalfa sprouts
    YIELD: 1 serving 545 calories; 47 g fat; 26 g protein; 5 g carbohydrate; 1 g dietary fiber per serving
    Make your omelet according to Dana’s Easy Omelet Method , placing the Monterey Jack over half of your omelet when you’re ready to add the filling. Cover, turn the heat to low, and cook until the cheese is melted (2 to 3 minutes). Arrange the avocado and sprouts over the cheese, and follow the directions to finish making the omelet.
BRAUNSCHWEIGER OMELET
    Hey, don’t make that face! Some of us love liverwurst! And this is an easy way to get the extraordinary nutrition of liver into your diet. Read the labels, by the way—my grocery store carries two brands of braunschweiger, one with just 1 gram of carb per serving, and one with 4 grams. Yeesh.
    1 tablespoon (14 g) butter
    2 eggs, beaten
    2 ounces (55 g) braunschweiger (liverwurst), mashed a bit with a fork
    1 / 4 medium ripe tomato, sliced
    Mayonnaise (optional)
    YIELD: 1 serving 443 calories; 39 g fat; 19 g protein; 4 g carbohydrate; trace dietary fiber per serving
    Make your omelet according to Dana’s Easy Omelet Method , spooning the mashed braunschweiger over half of your omelet and topping with the tomato slices. If you’d like to gild the lily, a dollop of mayonnaise is good on top of this.
MONTEREY SCRAMBLE
    Named for the cheese, not the town, though this has a sort of California feel to me. This would make a nice quick supper.
    2 canned artichoke hearts
    2 scallions
    1 ounce (28 g) Monterey Jack cheese
    3 eggs
    1 teaspoon pesto sauce
    1 tablespoon (14 g) butter
    YIELD: 2 servings 449 calories; 36 g fat; 26 g protein; 5 g carbohydrate; trace dietary fiber per serving
    Thinly slice your artichoke hearts, slice your scallions, shred your cheese and have them standing by. Scramble up your eggs with the pesto until it is completely blended in.
    Give your medium skillet a squirt of nonstick cooking spray, and put it over medium-high heat. Add the butter and let it melt.
    Throw your veggies in the skillet, and pour the eggs in on top of them. Scramble it all together, until the eggs are set almost to your liking. Scatter the cheese over the top, cover the skillet, turn off the burner, and let the residual heat melt the cheese and finish cooking the eggs.
SMOKED SALMON AND GOAT CHEESE SCRAMBLE
    Sounds fancy, I know, but this takes almost no time and is very impressive. It’s terrific to make for a special brunch or a late-night supper. A simple green salad with a classic vinaigrette dressing would be perfect with this.
    4 eggs
    1 / 2 cup (120 ml) heavy cream
    1 teaspoon dried dill weed
    4 scallions
    4 ounces (115 g) chèvre (goat cheese)
    4 ounces (115 g) moist smoked salmon
    1 to 2 tablespoons (14 to 28 g) butter
    YIELD: 3 servings 407 calories; 31 g fat; 27 g protein; 5 g carbohydrate; 1 g dietary fiber per serving
    Whisk the eggs together with the cream and dill. Slice the scallions thin, including the crisp part of the green. Cut the chèvre—it will have a texture similar to cream cheese—into little hunks. Coarsely crumble the smoked salmon.
    In a large (preferably nonstick) skillet, melt the butter over medium-high heat. (If your skillet doesn’t have a nonstick surface, give it a shot of nonstick cooking spray before adding the butter.) When the butter’s melted, add the scallions first, and sauté them for just a minute. Add the egg mixture and cook, stirring frequently, until the eggs are halfway set—about 60 to 90 seconds. Add the chèvre and smoked salmon, continue cooking and stirring until the eggs are set, and serve.
PARMESAN-ROSEMARY EGGS
    This is so simple and so wonderful. If you like Italian food, you have to try this. It’s also easy to double or triple. You can use whole, dried rosemary, but you’ll have little