What a tasty, protein-packed meal! “We love hot sauce on these eggs.” Debbie Clay - Aloha, Oregon
- 1 cup egg substitute
- 1 green onion, thinly sliced
- 1/8 teaspoon pepper
- 1 teaspoon butter
- 1/4 cup fat-free cream cheese, cubed
- In a small bowl, whisk the egg substitute, onion and pepper. In a small nonstick skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set. Yield: 2 servings.
Originally published as Scrambled Eggs with Cream Cheese in Healthy Cooking February/March 2010, p18
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