CANADIAN BACON & VEGGIE BRUNCH SCRAMBLE ~PHASES 1-3

 

  • Cooking Time: 11
  • Servings: 4
  • Preparation Time: 5

Ingredients

  • 3/4 cup sliced fresh mushrooms
  • 2 Tbsp. chopped onions
  • 4 eggs
  • 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

Directions

  • 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)
  • Calories 160
  • Total fat 9g
  • Saturated fat 3.5g
  • Cholesterol 235mg
  • Sodium 520mg
  • Carbohydrate 4g
  • Dietary fiber 1g
  • Sugars 2g
  • Protein 16g
  • Vitamin A 40%DV
  • Vitamin C 10%DV
  • Calcium 25%DV
  • Iron 10%DV
  • SOUTH BEACH DIET™ Tip
  • Start your morning off right by scrambling these tasty ingredients together.
  • Variation
  • Prepare as directed, omitting the milk and substituting 1 cup cholesterol-free egg product for the eggs.

Notes

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