SCRAMBLED EGG BAKE

1 tbsp butter (15 mL)

1/2 cup chopped green pepper (125 mL)

1/4 cup chopped red pepper (60 mL)

3 wieners, OR any cold meats or sausage, chopped

2 oz cream cheese (60 g)

2/3 cup half-and-half cream, OR (150 mL)

  any low-carb milk-type product

1 cup grated Cheddar cheese, plus a little extra, optional  (250 mL)

1 tbsp butter (15 mL)

6 eggs, beaten 

1/2 tsp dried parsley (2 mL)

1/4 tsp salt (1 mL)

 Preheat the oven to 350°F (180°C). 

In large skillet, melt 1 tbsp (15 mL) butter.  Add green and red pepper and stir-fry until tender crisp.  Stir in sliced wieners or chopped cold meats.  Add cream cheese, half-and-half, or alternative and Cheddar cheese to the veggie-meat mixture.  Keep stirring until the cheeses melt and the sauce thickens. 

In another skillet, in 1 tbsp (15 mL0 butter, and over medium heat, pour eggs mixed with dried parsley and salt.  Allow eggs to begin setting around edges.  Lift and fold eggs, so that uncooked portions flow freely underneath.  Continue cooking in this manner until eggs are softly set. Fold veggie-meat-cheese sauce into eggs. Sprinkle with more cheese, if desired. Place in 1 quart (l L) casserole dish.  Bake 12 to 15 minutes.

Yield:  6 servings Per serving: 280 cal, 15g protein, 23g fat, 3.3 net carbs

Recipe and photo from Low Carbing Among Friends