Cheesy Scrambled Eggs . . . Low Fat, Low Chol, Low Sugar – a delicious recipe with egg substitute, salt, pepper, cheddar cheese, non-fat cooking spray, margarine. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Preheat a 6-8"" skillet over medium heat, remove from heat source and spray with cooking spray and return to heat.", "Crack or measure eggs and deposit into bowl with high sides, add salt and pepper, beat eggs with fork or whisk until well blended.", "Pour egg mixture into heated skillet and stir slowly until egg begins to follow cooking utensil around the pan. I use a nylon spoon, but you can use an egg turner [commonly, but erroneously referred to as a ""spatula""], etc.", "Add the cheese and stir to evenly distribute the cheese as it melts. Stirring slowly, cook until eggs are no longer runny and are light and fluffy. Three to four minutes total should do it. Remove to plate and serve with lightly buttered toast."]
124
kcal
Calories
4
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup egg substitute or 2 eggs, 1 pinch salt, to taste, 1 pinch pepper, to taste, 1 tablespoon fat free sharp cheddar cheese, finely shredded, and more.
Yes, Cheesy Scrambled Eggs . . . Low Fat, Low Chol, Low Sugar falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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