Scrambled Eggs - Low Fat
49
Try something new for breakfast with this scrumptious dish made with cheese and chopped mushrooms.
Ingredients
| 1 | cup |
liquid egg substitute
or 4 large eggs |
|
| 1 |
onions
chopped |
||
| 12 |
mushrooms
chopped |
||
| 2 | tablespoons |
vinegar
white balsamic |
|
| ¼ | cup |
water
|
|
| ¼ | teaspoon |
tarragon leaves
dried |
* |
| 3 | ounces |
cheese
fat-free, grated or diced |
|
|
salt
to taste |
* | ||
|
black pepper
to taste |
* |
Directions
Sauté onion and mushrooms in vinegar and water until soft and the liquid has mostly cooked away.
Combine salt, pepper, tarragon with egg replacers. Mix well. Add to onion/mushrooms. Add cheese and stir into eggs. Scramble until set.
Obviously, a non-stick skillet is essential here. The tarragon goes well with eggs and adds a nice flavor. Many variations on this are possible but I'd stick with the tarragon because it really does work well.
Nutrition Facts
Serving Size 353g (12.5 oz)Amount per Serving
Calories 23744% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
27%
Trans Fat
0g
Cholesterol 23mg
8%
Sodium 362mg
15%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
8%
Sugars g
Protein
49g
Vitamin A 13%
•
Vitamin C 11%
Calcium 24%
•
Iron 19%
* based on a 2,000 calorie diet
How is this calculated?
