It’s not in my new book, Conquer Diabetes and Prediabetes: The Low-Carb Mediterranean Diet. Note my use of both U.S. customary and metric measurements, which I also used in the book. I have no idea how much it costs to ship a book from the U.S. to New Zealand, but the e-book version has no shipping charge.
Cheese, shredded (four-cheese mexican blend), 8 0z (224 g)
Sour cream, 16 oz (448 g)
Green chiles, diced, canned, 8 oz net weight (224g)
Eggs, large, 10 (50 g each)
Pre-heat oven to 350°F (175°C). Mix eggs thoroughly in a blender for 3–4 minutes on medium speed, then pour into bowl. Coat a baking dish (9 x13 inches, or 22 x 34 cm) with butter, vegetable oil, PAM or no-stick baking spray. Whisk eggs and sour cream together in bowl. Drain excess water from the chile cans, then spread chiles evenly on the bottom of a dish, then layer the cheese evenly on top. Next, ladle or pour the eggs/sour cream on top. Bake for about 30 minutes, until the eggs are firm, not runny, and you see patches of thin light brown crust.
Makes 12 servings (about 4 oz or 110 g each). Leftovers hold up well in refrigerator for eating over the next few days.
A serving has 3 grams of digestible carbohydrate, 200 calories, 140 calories from fat, 8 grams of saturated fat, 10 grams of protein, 210 mg cholesterol, 4 grams of carboydrate, 1 gram of fiber.
After you add the cheese layer, sprinkle layer of Hormel Real Crumbled Bacon (4 oz or 112 g) before finishing up with the egg mixture. This adds 33 calories and zero carbs per serving. Or just serve with bacon on the side (my preference). An alternative to the Hormel product is to cook and crumble your own bacon (12 oz or 340 g uncooked weight). Using too much bacon will overwhelm the other flavors. Experiment with different cheeses.