This idea would never have occurred to me, but it did occur to my friend Diana Lee: Ricotta cheese has a texture that’s remarkably similar to that of cooked cornmeal. Based on that, she came up with this breakfast recipe, which she’s allowed me to reprint from her book Bread and Breakfast: Baking Low Carb II.

Yield: 4 servings, each with 2 grams of carbohydrates, a trace of fiber, and 9 grams of protein.

INGREDIENTS

• 4 Large Eggs
• 1/2 cup Ricotta Cheese
• 1/4 cup Heavy Cream
• 2 tablespoons Splenda
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1 teaspoon Oil

INSTRUCTIONS 

1. Preheat the oven to 350°F.
2. Coat an 8 x 8-inch baking dish with nonstick cooking spray.
3. Mix all the ingredients together, and pour the mixture into the prepared baking dish.
4. Bake for 20 to 30 minutes, until a knife inserted in the middle comes out clean.
5. Cut the baked mixture into quarters.
6. Heat the oil in a skillet.
7. Fry the four pieces until they’re brown on both sides.
8. Serve with your favorite topping.