Recipe: Scrambled Eggs

Perfect for breakfast or any meal, protein packed scrambled eggs are a great start to the day. Pair with whole grain toast and fruit for a nutritionally balanced breakfast. Adding milk helps to keep the eggs tender. Whisk the eggs and milk until foamy and cook gently for a velvety texture.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes one serving that supplies 0 carb choices, 160 calories and 140 mg of sodium.

Essential Equipment

• skillet – 6 or 7 inches

• medium mixing bowl

• measuring spoons

• spatula

• whisk

Ingredients

2 eggs

2 Tbsp. low fat milk

salt and pepper, to taste cooking spray

1. Crack eggs into a medium mixing bowl. Add milk and whisk until foamy.
2. Spray a small skillet with cooking spray and preheat over medium- low heat.
3. Add eggs to the skillet and fold gently using a rubber spatula.
4. Cook until the eggs are just set, do not allow them to brown. Serve immediately.

CONTAINS: EGGS, MILK