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Seasoned Scrambled Eggs Recipe

Charlotte Wiley whips up this fluffy egg dish for two in her New York City kitchen. The addition of ranch dressing, brown mustard and mozzarella cheese makes these fast-to-fix scrambled eggs something special.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Seasoned Scrambled Eggs Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

4 egg whites
3 eggs
2 tablespoons reduced-fat ranch salad dressing
2 teaspoons spicy brown mustard
1 teaspoon minced fresh parsley
1/2 teaspoon garlic powder
1 teaspoon canola oil
1/4 cup shredded part-skim mozzarella cheese

Directions

In a bowl, whisk together the egg whites and eggs. Stir in the salad dressing, mustard, parsley and garlic powder. In a nonstick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are set and cheese is melted. Serve immediately. Yield: 2 servings.

Nutritional Analysis: One serving (1 cup) equals 251 calories, 16 g fat (4 g saturated fat), 331 mg cholesterol, 496 mg sodium, 4 g carbohydrate, trace fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Originally published as Seasoned Scrambled Eggs in Light & Tasty December/January 2005, p43