Canadian Bacon & Veggie Brunch Scramble ~phases 1-3
3/4 cup sliced fresh mushrooms
2 Tbsp. chopped onions
1/4 cup fat-free milk
6 slices OSCAR MAYER Ready to Serve Canadian Bacon, cut into 1/4-inch pieces
Black pepper (optional)
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 cups fresh baby spinach leaves
2 Tbsp. chopped tomatoes
SPRAY large skillet with cooking spray. Add mushrooms and onions; cook and stir on medium heat 5 min. or until onions are crisp-tender.
BEAT eggs and milk with wire whisk until well blended. Add to vegetable mixture; stir until well blended. Cook 2 min. or until egg mixture begins to set but top is still moist, stirring occasionally. Stir in Canadian bacon; continue cooking 2 min. or until egg mixture is set and no visible liquid remains, stirring occasionally. Season with pepper to taste; sprinkle with cheese.
PLACE 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.
Nutrition (per serving)
Total fat 9g
Saturated fat 3.5g
Dietary fiber 1g
Vitamin A 40%DV
Vitamin C 10%DV
SOUTH BEACH DIET™ Tip
Start your morning off right by scrambling these tasty ingredients together.
Prepare as directed, omitting the milk and substituting 1 cup cholesterol-free egg product for the eggs.