Garden Scrambled Eggs
Wake up to a garden-fresh breakfast. These quick and easy eggs are packed with 15 grams of protein.
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Ingredients:
- 1/8 green pepper, diced
- 1/8 onion, diced
- 2 fresh mushrooms, diced
- 2 egg whites
- 1 egg yolk
- 1/8 cup low-fat cottage cheese
Directions :
- Place first three ingredients in a microwave-safe container, cover and microwave on medium setting until vegetables are tender.
- Whip eggs and cottage cheese.
- Scramble eggs in skillet with cooked vegetables until done.
Nutritional Analysis :
Calories: 136
Protein: 15 g
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 216 mg
Fiber: 2 g
Sodium: 229 mg
Recipe provided by Cooper Clinic Nutrition Services