96% less cholesterol * 68% less total fat than the original recipe-see the comparison. Think you can't have bacon while eating healthy? These scrambled eggs are packed with flavor thanks to the addition of turkey bacon.
Nonstick cooking spray
cup sliced fresh mushrooms
cup thinly sliced green onions
teaspoon cooking oil
cup refrigerated or frozen egg product, thawed
cup fat-free milk
teaspoon ground black pepper
cup (2 ounces) shredded reduced-fat cheddar cheese
slice turkey bacon, crisp-cooked and crumbled
grape or cherry tomatoes, halved
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil.
In a medium bowl, stir together egg, milk, salt, and pepper. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
Sprinkle with cheese and bacon. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. (Be careful not to overcook the egg mixture.)
To serve, top with tomatoes.
Nutritional Information: 2/3 cup: Calories 110 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 350mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 3g); Protein 12g Percent Daily Value*: Vitamin A 25%; Vitamin C 10%; Calcium 20%; Iron 8%
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