Filling: 
1/3 lb. shrimp - peeled, de-veined and diced 
5 eggs 
1 cup heavy cream 
4 oz. smoked salmon, diced 
1/2 cup roasted red pepper, diced 

Hollandaise Sauce: 
2 stick butter (melted) 
5 egg yolks 
2 tbsp. lemon juice 
Salt and pepper to taste 

Filling Preparation: 
Beat eggs and cream in mixer or with wire whip for 4-5 minutes. Spray nonstick spray in bottom of ovenproof pie dish. Put 1/2 mixture of shrimp, salmon and pepper in bottom of baking dish then top with 1/2 mixture of batter. Repeat. Bake in 400-degree oven 35 minutes. Slice and top with hollandaise. 

Hollandaise Sauce Preparation: 
Fill a small saucepan with water until 1/2 full and boil. Turn off heat. Quickly beat yolks in oven proof bowl over hot water until yolks become frothy and slightly thick. Slowly drizzle butter into yolks beating vigorously to emulsify. Add lemon juice and salt and pepper to taste (2 tbsp. hot sauce optional). Keep in small metal saucepot over warm pot on stove. 

Yields 8 Servings - approximately 2.5 net carbs per serving