Featured Cookbook

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1. Bacon, Lettuce, Tomato, and Cheese Salad

2. Crabmeat Omelet

3. Butternut Squash and Turnip Gratin with Gruyere

Book Description

300 fabulous recipes to help you jumpstart your weight loss plan!Are you one of the millions of people who continue to struggle with an addiction to high-carb, high-sugar meals and snacks? If so, The Everything® Low-Carb Cookbook presents healthy and delicious alternatives to your favorite pasta, bread, cookie, and cake recipes. Featuring hundreds of easy-to-prepare dishes from Marinated Grilled Steak Strips to Chicken Skewers with a Spicy Island Marinade, The Everything® Low Carb Cookbook is the only cookbook you need to reduce your carbohydrate intake. The book not only rates recipes as low- to no-carb and low- to moderate-carb, The Everything® Low Carb Cookbook helps you create the perfect meal suited to your specific dietary needs and tastes.

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Everything Low-Carb Cookbook: 300 delicious recipes to help reduce your carbohydrates and stay healthy

Authors: Patricia M. Butkus

Date: December 2002

ISBN: 1580627846

Publisher: Adams Media Corporation

Paperback

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Servings: 1

• 3 eggs

• 1/4 teaspoon salt

• Pinch freshly ground white pepper

• 1 1/2 tablespoons unsalted butter, divided

• 2 ounces flaked cooked crabmeat

• 1/4 teaspoon grated lemon zest

• Fresh dill sprigs or chopped parsley for garnish

1. In a medium-size bowl, whisk together the eggs, salt, and pepper until frothy.

2. Melt 1/2 tablespoon of the butter in a small nonstick saute pan over low heat. Add the crabmeat and cook until just heated through. Stir in the lemon zest. Cover to keep warm and set aside.

3. Melt the remaining butter in another small nonstick saute pan over medium heat. Add the eggs. As they begin to set, use a spatula to carefully lift the edges and gently push them toward the center, tilting the pan slightly to allow the liquid egg on top to flow underneath. Continue to cook the eggs until they are almost set.

4. Sprinkle the crabmeat over half of the omelet. When sliding the omelet out of the pan, start with the crab-covered side toward the plate. When the omelet is halfway out, flip the pan over to fold the omelet in half. Garnish with dill or parsley.

More From This Book:

1. Bacon, Lettuce, Tomato, and Cheese Salad

2. Crabmeat Omelet

3. Butternut Squash and Turnip Gratin with Gruyere

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