Green Eggs and Ham

from Living Low-Carb:
The Complete Guide to Long-Term Low-Carb Dieting
by Fran McCullough

Lighter than bacon and eggs or eggs with cheese, this zesty combination is particularly appealing on a summer morning–or for a light supper.

SERVES 2

6 large eggs
Salt and pepper to taste
Dash of water
Dash of hot pepper sauce (optional)
2 tablespoons butter
2 scallions, minced, including the firm green part
1 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
2 ounces ham, diced

Whisk the eggs in a bowl, adding the salt and pepper, water, and hot pepper sauce and mixing well.

Melt the butter in a skillet and when it's foaming, add the scallions. Sauté a couple of minutes. Pour the seasoned eggs into the skillet and scatter the cilantro and dill on top. With a spatula, turn back the edges of the eggs and let the uncooked egg on top take their place. Begin to gently scramble them and scatter the diced ham on top.

Cook the eggs to the degree of wetness you like and serve.

Per Serving:
Carbobydrate: 3.4g plus 1.3g fiber
Protein: 26.2g
Fat: 29.2g