Low-Carb Inspiration


Taylor is writing a paper on low-carbohydrate diets, and I couldn’t help but be inspired. This recipe is good for one or two people and can be made using variations of meats, cheeses and spices. It cooked in the oven in about 15 minutes and was similar to a crustless quiche. See the recipe.
Rosemary Prosciutto Oven Omelet

3 paper-thin slices prosciutto (this is an Italian ham)
4 eggs
1/3 c. half & half
1 tsp. dried minced onions
small sprig of fresh rosemary, chopped into fine shreds
1/2 c. freshly shredded sharp cheddar cheese
salt & pepper

Preheat oven to 400° (lower temp to 375° if using glass or dark coated pan). Spray pie plate lightly with cooking spray. Layer prosciutto on bottom of pie plate. Fork mix up eggs and half & half. Season with salt and pepper as you would for scrambled eggs, then stir in onions. Pour into pie plate and sprinkle rosemary and cheese over the top. Add a little more pepper if desired and bake for 10-15 minutes until set.