Classic Scrambled Eggs
What could be easier than scrambled eggs for a quick, delicious breakfast or brunch?
Perfectly Balance Your Plate
Serve with sliced tomato and 1 slice whole-grain toast with 1 tbsp nut butter.
2 tsp olive oil
8 eggs, beaten until frothy
1 1⁄2 cups liquid egg whites
1⁄4 cup 2% milk, or dairy-free alternative
2 tbsp water
1 tbspLemon Dilly Dip Mix, or dip mix of your choice
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1⁄4 cup low-fat grated cheese
- In a frying pan, heat oil over medium-high heat.
- Combine remaining ingredients, except cheese, in a bowl.
- Pour into pre-heated frying pan. As eggs begin to thicken, stir with a Corner Spatula until eggs are set but still soft.
Per serving: Calories 200, Fat 11 g (Saturated 3.5 g, Trans 0 g), Cholesterol 375 mg, Sodium 280 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 1 g), Protein 20 g.
Make it vegan: Swap eggs for tofu and use soy cheese.