Atkins Diet Breakfast Recipe #1 - Wild Mushroom & Cheese Omelet

This is my favorite Atkins diet breakfast recipe. We live in the woods of beautiful British Columbia, home to dozens of varieties of tasty, wild mushrooms. Varieties such as pine mushrooms, morels and chanterelles are great for this Atkins diet recipe. Of course you can substitute any mushroom from the supermarket to make your breakfast omelet.

1/2 cup sliced, wild mushrooms
1/4 cup finely chopped red onion
3/4 cup shredded Mozzarella cheese
1/8 cup butter
1/4 cup parsley
5 eggs
3 chopped garlic cloves
mustard, thyme, salt and pepper to taste

Select the omelet pan carefully. It should be a heavy one made from cast aluminum which heats evenly. I use a cast iron frying pan to make my Atkins diet breakfast.

Melt the butter over medium heat and make sure it spreads evenly. Add the mushrooms, onion, garlic and thyme. Saute for four minutes, stir in mustard and season to taste with salt and pepper.

Whisk the eggs in a bowl, add the parsley and 1/4 cup cheese, stirring until mixed. Melt some of the butter in a skillet over medium heat, then add half the egg mixture. Make sure the entire skillet bottom is covered with the egg mixture. Lift the omelet occasionally with a spatula, letting the uncooked part run under and to make sure it doesn't stick.

Now top the omelet with half the mushroom mixture and some of the shredded cheese. Voila, you just made yourself a low-carb Atkins diet breakfast. There should be enough left over to make another yummy omelet with the remaining cheese, egg and mushroom mixture. The perfect recipe calls for an omelet that is creamy inside and slightly brown underneath.


Atkins Diet Breakfast Recipe #2 - Blueberry Waffles

This Atkins diet breakfast recipe uses Atkins™ Bake Mix which contains soy flour, soy protein and oat fiber. 1 cup of this bake mix equals 1 ½ cups of regular flour so you will need to experiment a bit to perfect the recipe. I use a griddle or frying pan to make a batch, then freeze the waffles individually for use later during the week. A waffle iron is probably easier to use.

1 cup Atkins™ Bake Mix
3 eggs
¼ cup water
1 tablespoon baking powder
2 teaspoons Splenda™ sugar substitute
1 teaspoon salt
¼ cup cream

Mix the dry ingredients (bake mix, baking powder, Splenda and salt) in a bowl. Add the water, cream, and eggs. Add more water as needed to make the batter the consistency of heavy cream. Heat the griddle or frying pan over medium heat. Place the batter on the griddle 3 tablespoons at a time or use a ¼ measuring cup to dip the batter onto the griddle.

Cook until the waffles are full of bubbles and the undersurface is crisp and nicely browned. Turn the breakfast waffles with a pancake turner to brown the other side. Top with fresh blueberries and enjoy.

Remember that this is not exactly a ‘no-carb’ Atkins diet recipe as Atkins’ bake mix contains Litesse, an FDA-approved sweetener used for the commercial production of low-calorie, low-carb foods. Litesse is a unique carbohydrate which is not easily absorbed by the body, giving you the benefits of conventional flour with little impact on blood sugar levels.

Atkins bake mix is expensive, although prices have come down in the last few years. Atkins™ Bake Mix could be a good investment if you are on a strict long-term Atkins diet. If you just want to lose a few pounds, it’s probably a waste of money to use it in this Atkins diet breakfast recipe.


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