Monday, October 12, 2009
*CREAM CHEESE SCRAMBLED EGGS* (GF)
Good Stick-to-your-Ribs Induction Food:
CREAM CHEESE SCRAMBLED EGGS
My favorite “quickie” breakfast. Triple or quadruple the recipe to feed a crowd.
1 tbsp half-and-half cream (15 mL)
2 tsp Healthy Butter, page 96 (10 mL)
2 tbsp light cream cheese (25 mL)
In small bowl, combine eggs, half-and-half cream, salt and pepper sprinkle. Beat lightly with fork. In medium saucepan, melt butter and add egg mixture. Add light cream cheese cut into small pieces. Allow eggs to begin setting around edges. Lift and fold eggs, so that uncooked portions flow freely underneath. Continue cooking in this manner until eggs are set.
Yield: 2 servings, 1 serving:
154.1 calories; 7.7 g protein; 13.0 g fat; 1.4 g carbs
Variations: Scrambled Eggs Archduchess: Omit cream cheese. Scramble eggs until they thicken. Add 1/4 cup (50 mL) canned, sliced mushrooms and 1/2 cup (125 mL) diced cooked ham (1.6 g Carbs).
Shrimp Scramble: Add 1/2 cup (125 mL) cooked salad shrimp. (1.3 g Carbs)