Paul’s Scrambled Eggs with a side of sauteed vegetables.

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This entry is part 1 of 14 in the series Low Carb Pot Luck

Low Carb Pot Luck

Paul with veggies

Paul’s scrambled eggs with sauteed veggies was part of a low-carb pot luck conducted by the Boulder Very Low Carb Diabetes Support Group.  We encouraged people to make it easy and fun, and to bring “tasting” size portions with no more than 5 grams carb in an actual serving, and smaller samples still for more tastings.  For a meal, you’d probably go for a larger serving.  This recipe serves 14 people, with 4.5 grams carb each.  Note that in preparing this recipe, we discovered that the biggest contributors of carbs were the onions and the tomatoes, so we scaled those down to make it more low-carb.

 

 

Scrambled Eggs at the Buffet

INGREDIENTS

  • 18 organic eggs
  • 1 green pepper
  • 1 red pepper
  • 2 medium tomatoes
  • 1/2 pound mushrooms
  • 1/2 medium size vadalia onion
  • 10 ounces fresh organic spinach
  • 1/4 cup virgin olive oil
  • salt and pepper to taste

INSTRUCTIONS

Put a bed of fresh, organic spinach on your plate, then put the scrambled eggs and sauteed vegetables on top and eat up!

Serves: 14

Paul's daughter Elizabeth sautees the veggies

Calories: 150.4
Protein:     9.6g         25%
Fat:         10.9g     64%
Carb:     4.5 g     12%

(Canadian Bacon on the side – so people can go without if they want vegetarian) – 1 ounce per serving = 14 ounces

Calories: 43
Protein:     5        25%
Fat:         2     64%
Carb:     1.3 g     12%

Remember the bed of spinach!

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