Canadian Bacon & Veggie Brunch Scramble ~phases 1-3
INGREDIENTS
  • Cooking Time: 11
  • Servings: 4
  • Preparation Time: 5
  • 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
  1. SPRAY large skillet with cooking spray. Add mushrooms and onions; cook and stir on medium heat 5 min. or until onions are crisp-tender.
  2. 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.
  3. PLACE 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.
  4. Nutrition (per serving)
  5. Calories 160
  6. Total fat 9g
  7. Saturated fat 3.5g
  8. Cholesterol 235mg
  9. Sodium 520mg
  10. Carbohydrate 4g
  11. Dietary fiber 1g
  12. Sugars 2g
  13. Protein 16g
  14. Vitamin A 40%DV
  15. Vitamin C 10%DV
  16. Calcium 25%DV
  17. Iron 10%DV
  18. SOUTH BEACH DIETâ„¢ Tip
  19. Start your morning off right by scrambling these tasty ingredients together.
  20. Variation
  21. Prepare as directed, omitting the milk and substituting 1 cup cholesterol-free egg product for the eggs.