Nice thing about sautéed veggies — you can cook them ahead of time. Just reheat either in a microwave or on the stove before adding them to an omelet.

I love eggs! To me, the egg is the perfect food  and just so dang good for you.  Back in December I actually thought about shaking up my breakfast and looked for recipes that didn’t include eggs.  Ha! I soon came running back to the incredible, edible egg. Yes, it’s just that good.

Right now I’m mining Dana Carpender’s amazing 500 Low-Carb Recipes for some tasty egg dishes. This week I tried her curry scramble and the Denver Omelet.

These dishes are low carb, delicious and filling! Start your days with either of these meals, I guarantee it will keep you full until lunch time and even then, you’ll want a light lunch.

These dishes are high on the PointsPlus scale. But if you are on Weight Watchers and not counting your carbs, below you’ll find a few suggestions to help you cut the points.

For me, 1/4 tsp of curry powder was the right amount to add to my scrambled eggs. The bacon on top was the perfect addition to this spicy dish. Replace the tomatoes with mixed greens for a great, light supper.

Curry Scramble
Net Carbs: 3g
Weight Watchers Points Plus: 12
Servings: 1

This is a great breakfast, but Carpender recommends eating this dish as a light dinner with a green salad. Yummm…I may try that tomorrow night. My husband and I were a little split on the amount of curry to use. I stuck to the recommended 1/4 tsp for my eggs and used 1 tbsp for my husband (he loves his curry!).  Both of us were happy with our own little dish, so it really is up to you and your love of curry.

Ingredients

• 1 tbsp butter
• 1/4 tsp curry powder
• 1/2 garlic clove, minced
• 3 eggs
• 1 tbsp heavy cream
• 3 slices bacon, cooked crispy

Directions

• Melt butter in a skillet and sauté curry and garlic over medium-low heat for about a minute
• Beat the eggs and cream together and pour into the skillet. Scramble until eggs set. Serve with the bacon crumbled on top.

For my Weight Watchers peeps, if you don’t want like to spend major points on breakfast, you can lower the point count by replacing the butter with a spray, using just 2 eggs instead of 3, going light on the cream and switching to a bacon lower in fat.  It won’t be as tasty, but it will knock those points down.

Tasty and filling, this Denver omelet was the perfect dish to eat before my weight training. Replace the tomatoes with a mixed green salad for a great, light supper.

Denver Omelet
Net Carbs: 3g
Weight Watchers Points Plus: 12
Servings: 1

The recipe calls for ham and I used slices of Canadian bacon in my fridge. My Canadian bacon ended up being 2g of carbs per serving. The recipe is delicious, so I plan to go on the hunt for something lower in carbs. Otherwise, I’ll need to use my zero carb bacon (hmmmm…bacon…hmmmm).

Ingredients

• Non-Stick Pan Spray
• 1 tbsp butter
• 2 eggs
• 1 oz cheddar cheese, shredded
• 1/4 C cooked ham, diced
• 1/4 green pepper, cut in small strips
• 1/4 small onion, sliced

Directions

• Lightly spray your pan and heat pan over medium-high. Saute your veggies and ham until the green peppers and onion soften and ham lightly browns. Remove from pan.
• Add butter to pan and make sure it covers the bottom of the pan. Beat your eggs and pour into pan. Once your egg bottom sets around the pan edges, use your spatula and gently lift the egg and tilt the pan so the raw egg and run underneath. Do this around the omelet.
• Turn the heat to low and add cheese to 1/2 of the omelet and let it melt (about 1-2 minutes). Add your veggies and ham on top of the cheese. Fold the  half of the omelet without any filling over on top of the other side. Slide onto a plate.

Again if you want a lower point version of this recipe, skip the butter and use a no-fat cheese.