Scrambled Eggs with Sausage
Recipe from Diabetic Living
Serving size: 1 English muffin half and 1-1/2 cups egg mixture
Total Time: 10 mins
see savingsNonstick cooking spray
see savings2 tablespoonsreduced-sodium chicken broth
see savingsPinchground black pepper
see savings1 ouncecooked turkey sausage, sliced
see savings1/4 cupcherry tomatoes, quartered
see savings2 tablespoonsfinely shredded reduced-fat cheddar cheese
see savings1whole grain English muffin, halved and toasted
Coat a large nonstick skillet with cooking spray. Preheat skillet over medium heat.
Pour egg mixture into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat until almost set; add tomatoes and cheese. Cook about 1 minute more or until egg mixture is cooked through but is still glossy and moist.
Serve over toasted English muffin halves. Makes 2 servings (1 English muffin half and 1-1/4 cups egg mixture per serving)
Per Serving: cal. (kcal) 198, Fat, total (g) 9, chol. (mg) 231, sat. fat (g) 3, carb. (g) 16, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 14, vit. A (IU) 485.9, vit. C (mg) 2.95, Thiamin (mg) 0.13, Riboflavin (mg) 0.33, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0.73, sodium (mg) 524, Potassium (mg) 244, calcium (mg) 222.13, iron (mg) 2.16, Starch () 1, Medium-Fat Meat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet