Bacon, cheese, and garlic-if these three things won’t get your family to eat green beans, nothing will. Another great recipe from the Low Carb Success Calender by Vicki Cash, this has enough protein to be a main dish.

Yield: 4 servings, each with 12 grams of carbohydrates and 3 grams of fiber, for a total of 9 grams of usable carbs and 27 grams of protein.

INGREDIENTS 

• 7 to 10 thick strips of bacon
• 1 teaspoon olive oil
• 1/2 small onion, chopped
• 1 clove garlic, minced
• 1 bag (1 pound) frozen green beans
• 6 eggs
• 3 tablespoons cream
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon nutmeg
• Salt and pepper
• 3/4 cup grated Parmesan cheese

INSTRUCTIONS

1. Fry the bacon slices in a large, nonstick skillet over medium heat until they’re not quite crisp. Drain on paper towels, and saute the onion and garlic in the remaining bacon grease until brown.
2. Place the green beans in a 2-quart microwave-safe bowl with 1 tablespoon of water. Cover and microwave on high for 10 minutes, turning halfway through cooking.
3. While the beans are cooking, dice the bacon and add it to the onion and garlic. Keep the skillet over a warm burner.
4. Beat together the eggs, cream, red pepper flakes, nutmeg, and salt and pepper to taste, as if you were preparing scrambled eggs.
5. Turn the heat under the skillet up to medium. Add the egg mixture, hot green beans, and Parmesan to the skillet, stirring until the eggs are thoroughly cooked.
6. Serve hot.