Turn this simple diabetic recipe of scrambled eggs into a country-fresh breakfast by serving them over toast spread with a savory soft cheese. Add tomato slices or fresh berries to complete this morning meal.
Ingredients
4 egg whites
2 eggs
2 T. fat-free half-and-half or 1% low fat milk
1⁄8 t. salt
2 t. thinly sliced fresh chives or green onion tops
Butter-flavored or regular nonstick cooking spray
2 ½ inch-thick slices wheat or plain French bread
2 T. light garlic-and-herbs cheese spread or soft mild-flavored goat cheese (such as Chavrie®)
Directions
- Lightly beat egg whites, eggs, half-and-half and salt in medium bowl using wire whisk; stir in chives.
- Lightly coat medium nonstick skillet with nonstick spray; heat over medium heat. Add egg mixture. Cook for 3 to 4 minutes or until eggs are cooked but still glossy and moist, stirring occasionally. Remove from heat.
- Meanwhile, toast bread; spread with cheese.
- To serve, place toasted bread on individual plates. Spoon eggs on top.
Additional Information
Servings: 2 (1 slice of bread with eggs):
Total Time: 15 minutes
Calories 230, Total Fat: 8 g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 220mg, Sodium 580mg, Total Carbohydrates 21g, Fiber 1g, Sugars 3g, Protein 19g,
Vitamins: vitamin A (8% DV), vitamin C (2% DV)
Minerals: calcium (8% DV), iron (10% DV)
Diabetic Exchanges: 2 lean meat, 1.5 starch
