Seasoned Scrambled Eggs Recipe

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Seasoned Scrambled Eggs Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

1 cup: 251 calories, 16g fat (4g saturated fat), 331mg cholesterol, 496mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

  • 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
  1. 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.
Originally published as Seasoned Scrambled Eggs in Light & Tasty December/January 2005, p43

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