Low Carb Breakfasts
A more sophisticated version of the traditional fried eggs, with red wine vinegar for added tang and digestive power, plus mild herb flavoring from the marjoram.
Ingredients
1 Tablespoon butter
4 eggs
1/8 teaspoon marjoram
2 teaspoons red wine vinegar
1/2 teaspoon parsley
Salt and pepper to taste
Directions
Melt half the butter in a small skillet. When butter is sufficiently hot but not brown, carefully break eggs in. Add spices and cook on medium-low until yolks are done to your liking. Place eggs onto serving plates. Melt remaining butter. Stir in red wine vinegar and allow mixture to cook for another minute. Pour over eggs. Garnish with parsley.
Yields 2 servings
Total Carbs: 1 gram per serving
Here’s a protein-rich variation on the typical ketogenic omelet breakfast or lunch. Shrimp is tasty and offers plenty of excellent nutrition if you buy yours wild-caught.
Ingredients
3 eggs
1 Tbs. butter
3 oz. shrimp, chopped
1 oz. shredded Monterey Jack cheese
2 tsp fresh parsley, chopped
Scallions, chopped
1 tsp basil, chopped (optional)
Directions
Heat butter in a frying pan. Sautee shrimp until just cooked. Beat eggs together in a bowl, then pour over the shrimp in the pan. Add parsley, cheese and scallions. Cook on medium-low until egg is well formed and cheese has melted. Remove from heat. Top with basil and extra cheese if desired.
Yields 1 serving
Total Carbs: about 2.72 grams per serving
