Low Cholesterol Egg and Tomato Scramble plated with hash browns and Fruit Salad with Honey Orange Dressing

Low Cholesterol Egg and Tomato Scramble

Low Cholesterol Egg and Tomato Scramble plated with hash browns and Fruit Salad with Honey Orange Dressing

Low Cholesterol Egg and Tomato Scramble

Substituting liquid egg whites for half of the eggs in the recipe reduces the total cholesterol. Just be sure to choose high quality 100% Liquid Egg Whites, such as Bob Evans®
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Diet Green, Low Carb, Low Fat, Low Sodium
Servings 4
Cost $.75 per serving
Sodium 220 mg

Ingredients
  

Instructions
 

  • Combine tomato and basil in a small bowl and set aside.
  • In another bowl, beat eggs, liquid egg whites, garlic, salt and pepper. Heat oil in a large nonstick skillet. Add egg mixture and cook until egg is almost set. Add tomato mixture. Cook and stir until egg is completely set.
  • Divide scrambled eggs evenly between 4 plates and serve.
Nutrition Facts
Low Cholesterol Egg and Tomato Scramble
Amount per Serving
Calories
116
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
210
mg
70
%
Sodium
 
220
mg
10
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast & Brunch, Egg Dishes, Heart Healthy, Quick Dishes
Food Groups ***Meat = 1.5 servings, Vegetables = .5 serving
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