Yummy Breakfast For Me!

Or maybe lunch. Whatever. I'm fighting a hideous cold, so I didn't get around to cooking till noon. And anyway, I'm working on baking recipes for another book with Rob Thompson (a book on a low-starch diet for diabetics,) so I have waaaay more low carb baked goods in the house than I usually do. So I had a piece of not-very-good low carb cornbread with my tea first thing; I have to try the cornbread again today.

Anyway, when I finally got around to cooking an actual meal, I did one of my favorite things: I made up an omelet out of stuff that was kicking around in the fridge.

Ended up with melted Monterey Jack, a handful of chicken I picked off the carcass left over from the chicken I roasted for dinner three nights ago (the rest of the leftover chicken got eaten on top of tossed green salads for lunch, yum.) Added a sliced scallion, and topped it with chopped cilantro. It was fab. Next time I might throw in a touch of sour cream, too.

Here are the numbers (quantities are approximate):

Chicken Monterey Jack Omelet

2 eggs
1/2 tablespoon olive oil
1/2 cup cooked chicken
1 scallion
1 ounce Monterey jack cheese
1 tablespoon chopped cilantro

423 Calories; 27g Fat ; 40g Protein; 2g Carbohydrate; trace Dietary Fiber

This, by the way, provided 44% of my niacin, 38% of my riboflavin, 28% of my calcium and B6, 27% of my vitamin A, 22% of my B12, 18% of my zinc, 15% of my folacin, 14% of my iron, 10% of my potassium, and 6% of my thiamin, and 5% of my vitamin C.

And just as well, 'cause what with 423 calories and 40 grams of protein I ain't gonna be hungry till five.