Recipe By : alt.support.diet.low-carb, shared by Bill C.
"Shared by Frenchy"
Serving Size : 1
1 pound asparagus
2 large yellow peppers
1 onion -- sliced fine
1 tablespoon olive oil
5 large eggs
1 cup cream
3 tablespoons Italian parsley -- chopped
salt and pepper
Preheat oven to 365 degrees. Lightly oil a 9x13 baking dish
Trim hard part of asparagus bottom away and then split lengthways and
in half crossways. Seed the peppers and slice into julienne strips
about 1/4" wide.
Drop asparagus into large pot boiling water for 2 minutes and then
remove, drain quickly and dump all into iced water. Drain and pat dry
with paper towel. Sauté the onion and peppers in a little oil in a
fry pan until the pepper is soft and the onion cooked. Stirring
occasionally, about 10 minutes. Whisk the eggs, cream, parsley and
salt/pepper in a bowl.
Place asparagus, peppers and onions mixed into baking dish. Pour the
egg and cream mixture over and bake for approx. 35 minutes, until
set. Serve hot or cold.
Per Serving (excluding unknown items): 1195 Calories; 96g Fat (70.7%
calories from fat); 43g Protein; 47g Carbohydrate; 9g Dietary Fiber;
1144mg Cholesterol; 385mg Sodium. Exchanges: 4 Lean Meat; 7
Vegetable; 17 Fat.
NOTE: This recipe shows only one serving so you must divide the carb
count by the number of servings minus fiber.