So, it’s Friday Favorites again and these scrambles were huge for me on the weekends! Everyone can eat them and you’ll never know you’re dieting. Hope everyone has a great weekend and gives these a try!
The morning after the girl’s night was fun. A few girls slept over and we were ravenous. The Mexican egg scramble made me happy since yesterday was our vegetable day but I thought some of the other girls would enjoy some vegetables so I made two different ones. I also got to use some of the leftovers from yesterday!
MEXICAN SCRAMBLE RECIPE
1 cup of egg whites
1 T finely chopped jalapeno, seeded if you want to keep the heat down
2 green onions, finely chopped
1/4 cup chopped cilantro
1/4 cup shredded 2% or fat-free cheddar
salt and pepper
Spray a warmed non-stick skillet with olive oil spray. Add the onion and jalapeno, cook for a minute and pour in the eggs. Once the bottom has set, start to stir the eggs and when they are almost fully cooked, add the cheese and cilantro and continue to cook for one more minute. Serve hot.
ITALIAN SCRAMBLE RECIPE
1 cup egg whites
1/2 a red bell pepper, chopped or sliced
1 small plum tomato, seeded and chopped
1 shallot, finely chopped
2 T chopped parsley
1 T chopped basil
1 T shredded Parmesan cheese
1 T leftover pizza sauce
Spray a warmed non-stick skillet with olive oil spray. Add the bell pepper and shallot, cook for a minute and pour in the eggs. Once the bottom has set, start to stir the eggs and when they are almost fully cooked, add the tomato and continue to cook for one more minute. Garnish with parsley, basil, warmed pizza sauce and Parmesan. Serve hot.