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Scrambled Eggs |
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Print this Recipe Prep Time: 15 minutes 1. For each egg, allow 1 tablespoon milk, half-and-half or water, 1/8 teaspoon salt and 1 teaspoon margarine. In bowl, break egg(s); add milk and salt. Beat slightly with fork until uniform in color. 2. Melt margarine in skillet over medium heat; tilt pan to coat. Add egg mixture. Reduce heat to low. Cook until firm but still moist, stirring frequently. TIP: If desired, one of the following can be added during last 1 to 2 minutes of cooking: chopped chives, parsley or pimientos, hot pepper sauce, shredded or cubed cheese, diced cooked ham, crumbled cooked bacon, sliced cooked sausage, drained canned seafood (flaked crabmeat, tuna, salmon or shrimp), mushrooms, cubed cream cheese, or chopped tomato, bell pepper or green chiles. Nutrition Information Per Serving: Serving Size: 1 Scrambled Egg * Calories: 80 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 215 mg 72% * Sodium: 340 mg 14% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 7 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Medium-Fat Meat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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