Skinny Scrambled Eggs with Cheddar and Rosemary

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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!

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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)

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

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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.

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Cook eggs gently on medium heat.  Stir mixture lightly.

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

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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.

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Continue to stir until the eggs are done.

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

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One thought on “Skinny Scrambled Eggs with Cheddar and Rosemary

  1. Pingback: Eggs For Lunch | jovinacooksitalian

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