Wednesday, August 8, 2007

Scrambled Eggs with Vegetables and Cheese

  • 2 large eggs
  • salt
  • freshly ground black pepper
  • nonstick spray
  • 1/2 teaspoon olive oil
  • about 2 ounces vegetables
  • 1 1/2 tablespoons shredded cheese (optional)
  • 1/2 tsp butter

Use an 8-inch nonstick pan. Cook the vegetables first in the oil; then cook the eggs in the butter. Combine.

Variations:

  • spinach with feta
  • broccoli with cheddar
  • mushrooms with scallions and swiss cheese
  • artichoke hearts with red onion and parmesan
  • peas, mints, and goat cheese
  • zucchini, basil, scallions, feta, and garlic
  • salsa with cheddar
  • asparagus, Boursin, and basil
  • mixed herbs, onions, and sharp cheese

Yield: 1 serving

Calories: about 250 with cheese, 200 without / Protein: 14-18 g / Fat: 13-16 g / Fiber: 1-2 g

see Eat, Drink & Weigh Less, p. 147-152

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