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Scrambled Eggs

Servings = 2 | Serving size =2 eggs

This recipe can be multiplied by 2,3,4,5.

Scrambled Eggs keep O.K. for about 24 hours and make great sandwiches with a bit of mayo, lettuce and tomato.

Serve with a slice of whole wheat or gluten-free toast.

Place the egg whites, egg yolk, water and salt in a small mixing bowl and whisk until frothy.

Melt the butter in a small non-stick skillet pan over medium-high heat. Gently sauté the mushrooms until browned. Toss frequently. Cook the mushrooms until they are a dark caramel brown.

Add egg mixture and stir the eggs cooking until firm.

Add fresh ground black pepper to taste and serve.

Nutrition Facts

Serving size: about 1 cup | Servings 2

Calories 96 | Calories from Fat 45

Amount Per Serving (% Daily Value)

Total Fat 5g (7%) | Saturated Fat 2g (11%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 110 mg (37 %) | Sodium 383 mg (16 %)

Total Carbohydrates 4g (1%) | Sugars 2g

Dietary Fiber 1g (4%) | Protein 10g

Vitamin A 4% | Vitamin C 4 % | Calcium 2% | Iron 5%

Vitamin K 0 mcg  | Potassium  447 mg | Magnesium  16 mg