Scrambled Eggs - Low Fat
Try something new for breakfast with this scrumptious dish made with cheese and chopped mushrooms.
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
liquid egg substitute
or 4 large eggs |
|
| 1 | each |
onions
chopped |
|
| 12 | each |
mushrooms
chopped |
|
| 3E+1 | ml |
vinegar
white balsamic |
|
| 59 | ml |
water
|
|
| 1.3 | ml |
tarragon leaves
dried |
|
| 86.7 | ml/g |
cheese
fat-free, grated or diced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
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.
