HOT DOG SCRAMBLE

DANA'S HOT DOG SCRAMBLE
1 tablespoon butter
2 Kosher hot dogs, sliced diagonally *
1 1/4 ounces onion, chopped, 1/2 small
4 eggs, beaten
Salt and pepper, to taste
2 ounces cheddar or Deluxe American cheese, shredded or diced *

In a medium nonstick skillet, heat the butter over medium heat. Add the hot dogs and onions. Cook until the onion is tender and the hot dogs have browned. Add the beaten eggs, salt and pepper and cook over medium-low heat until nearly done. Add the cheese and continue cooking until the eggs are set and the cheese is melted. Serve at once.

Makes 2 servings
Do not freeze

* The carb counts are based on using hot dogs that have 1 net carb each and Deluxe American cheese, not cheese food singles.

Per Serving: 462 Calories; 39g Fat; 25g Protein; 4g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs

This is my adaptation of a recipe from Dana Carpender's "500 Low-Carb Recipes", page 110. Her version made one very large serving, but it was a bit carby for me at 7 net carbs so I came up with a 2-serving version using less onion and a couple less eggs. The servings are still quite large. If you really like hot dogs and eggs, you'll probably like this. I can take or leave both, but this made a satisfying breakfast.

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