Atkins Eggs

I go back on Atkins…and eggs.

I’m tired of being overweight. I’m tired of having only one pair of jeans that fit comfortably. And I refuse to buy new clothes in a bigger size.

So I’ll either have to continue to suffer, wear my Chefware pants all the time, or lose weight.

That said, I went back on Atkins today. While you’re free to use the Comments feature to tell me how bad Atkins is for me, I’ll probably ignore what you have to say. I lost 15 pounds on Atkins in a month two years ago and I’d like to see if I can do that again.

So here’s my very easy recipe for what I call Atkins Eggs.

  • 2 eggs
  • 1/4 cup Atkins-friendly veggies, chopped. I usually use spinach, asparagus, or broccoli. To make it really easy, I buy frozen veggies.
  • 1/4 cup grated or shredded cheese. I usually use a “4-cheese Mexican blend,” which is pre-shredded and packaged in a zip-close bag.
  • Spray oil. I use Olive oil, but you can use any oil you like.

Use the spray oil to coat the inside of a large glass custard cup. Break the eggs into the cup and scramble them. Then add the veggies and cheese and mix well. Microwave the mixture on high for about a minute (to get it going) followed by about 5 minutes on medium. (My microwave is programmable, so I can get the whole 6-minute program in and make my coffee while I’m waiting.)

Of course microwave times vary, so you want to keep an eye on it the first time you do this. My microwave is about 20 years old now (really!) and I think it’s low powered. The idea is to cook the mixture through without drying out the edges.

When it’s done, let it sit for a minute or two in the microwave. That’ll help finish off the veggie cooking, which is especially important if you didn’t chop finely. Then use a potholder to pull out the cup, loosen the contents with a fork, and pop it onto a plate. A little salt and pepper won’t hurt a thing. You can also top it with salsa, if it’s a low-carb mixture. I don’t go for that, but some folks like it.

The good thing about this recipe is you can really alter the flavor of the finished product by varying the vegetables and types of cheeses. I’m going to try some Saga Blue tomorrow morning. You can also add cooked or smoked meat — like ham or Canadian bacon to the mixture before cooking it.

If you try this, let me know how you do. Use the comments link or form for this post.

2 thoughts on “Atkins Eggs

  1. I tried Atkins and lost more weight eating things I like than any other diet I have ever used.

    I lost all of my weight, first most of it came off fast and then the rest came off in a few months. The great thing about Atkins is, besides sweets, you don’t feel as if you are ‘missing’ anything and even than I still had a treat on the weekend.

    I was a vegetarian for a while and lost nothing and constantly felt a brain fog (without B12 your brain suffers according to my doctor and the supplements are never as good as the real deal ;)

    so that was a no no and I stopped…

    Than I counted calories lost nothing, still felt tired and you know… ‘fat’ since I was not losing much pounds at all – and what I did lose always came right back.

    After Atkins (well not after.. I never stopped!)

    My brain feels great, I feel full of energy and interestingly my irregular heart beat has returned to normal and my cholesterol is down same with the hyper tension.

    My doctor was actually surprised with the results because she thought the opposite would happen :)

    Justin

    1 year Atkins Lover :D

  2. You’re better than I am.

    Although I did lose 15 pounds in a very short period of time, I sorely missed the forbidden foods — especially fresh-baked bread and pasta. When I plateaued and stopped losing weight, I lasted less than a month before giving up. The weight came back PLUS 20 pounds more. Now I’ve got a struggle to get it all off again before March. (I stand a better chance of getting a job at 160 lbs than 190.)

    But I still use this recipe to make my breakfast once in a while. I’m a microwave chef and like to come up with recipes that can cook at microwave speed without deteriorating food quality. If done carefully, this recipe is very good.

What do you think?