Smoked Salmon Crepes with Bran Cereal

Smoked Salmon Crêpes
with Bran Cereal

Makes 2 servings.

This is perfect for a weekend breakfast or parties.

2 whole eggs
4 egg whites
1/2 cup snipped fresh dill or 3 tablespoons dried
Salt and freshly ground black pepper to taste
Olive oil spray
1/4 pound sliced smoked salmon
1 medium tomato, sliced
2 tablespoons reduced-fat sour cream
Several sprigs fresh dill for garnish (optional)

Preheat the broiler. Whisk the eggs, egg whites, and dill in a medium-size bowl. Season with salt and pepper to taste. Set an 8- to 9-inch nonstick skillet over medium-high heat. Spray with olive oil. Add half the egg mixture, and swirl in the skillet to form a thin layer. Cook 1 minute and place under broiler for 1 minute, or until the crêpe is cooked on top. Remove from broiler. Slide the crêpe onto a plate and repeat for the second one.

Place the smoked salmon and tomato slices on one half of each crêpe, letting some of the salmon peek out from the edge. Spoon sour cream over the salmon and add sprigs of dill, again letting them peek out from the crêpe. Fold the crêpe in half once, and then in half again to form a triangle. Serve hot.

Bran Cereal

Makes 2 servings.

1 cup high-fiber, no-sugar-added bran cereal
1 cup skim milk
1 sliced banana (1-1/2 cups)

Divide the cereal between 2 bowls and add the milk and banana to each.

Helpful Hint

If using dried dill, make sure the bottle is less than 6 months old. The leaves should be green, not gray.

Countdown

Preheat broiler.

Make crêpe and fill.

Assemble cereal.

Shopping List
To buy
1 small carton reduced-fat sour cream
1/4 pound sliced smoked salmon
1 medium tomato
Small bunch fresh dill or jar dried
1 banana

Staples:
Eggs
Olive oil spray
High-fiber no-sugar-added bran cereal
Skim milk
Salt
Black peppercorns

Total Breakfast One Serving:
428 calories, 33g protein, 61g carbohydrate, 15g fat (4g saturated), 237mg cholesterol, 832mg sodium, 15g fiber

Buy the Book!

Low-Carb Meals In Minutes
By Linda Gassenheimer
Bay Books, October 2000
Trade paperback, $18.95
Color photographs throughout
ISBN: 1-57959-512-X
Recipe reprinted by permission.