Skinny Scrambled Eggs with Cheddar and Rosemary

This delicious breakfast dish is made skinny by adding an egg and egg whites.  The cheddar gives the eggs an appetizing yellow color.  Make this a complete breakfast by adding berries and whole wheat toast.  This dish is fast enough to cook during the week.  Yum!

Ingredients:

Butter flavor cooking spray
1 egg
6 tablespoons of egg whites from a carton or the whites of 2 eggs
1 thin slice of sharp cheddar
Cracked pepper
A few rosemary leaves
Garlic salt (optional)

Spray pan with cooking spray.  Add egg, egg whites, torn up cheese and pepper.  Do not mix.

Next add rosemary.  I pick a few leaves and tear it up with my fingers.  You can add more or less to suit your tastes.

Cook eggs gently on medium heat.  Stir mixture lightly.

After several minutes you will see eggs start to cook.  Stir gently.

It is best not to over-stir the eggs.  This recipes do not call for milk, so eggs can dry out if over-mixed.  Cooking at a lower temperature helps to keep the moisture in the eggs.

Continue to stir until the eggs are done.

You can top eggs with garlic salt and more pepper if you wish. Enjoy!