Scrambled Eggs and Cabbage
Calories 223 (38% from fat)
Fat 9 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 186 mg.
Sodium 1507 mg.
Carb. 21 gram
Fiber 3 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 17 gram
Ingredients
2 cups cabbage, shredded
1/2 cup carrots, grated
1/2 cup of onion, chopped
2 tsp garlic, minced
4 large egg whites
2 large whole eggs
olive oil spray
2 Tbsp. less sodium soy sauce
1 Tbsp. oyster sauce
1 Tbsp. Splenda or a non-nutritive sweetener
This recipe is an excellent twist on scrambled eggs. Serve it with toast for breakfast, quinoa for lunch or a sweet potato for dinner.
This recipe is higher in sodium. If you're on a lower-sodium diet, you should consider another option.
1. Shred the cabbage, grate the carrots, chop the onion and mince the garlic.
2. Heat a large non-stick pan over medium-high heat.
3. Whisk together the egg whites and whole eggs.
4. When the non-stick pan is hot, lightly coat it with olive oil spray. Add the eggs and scramble them, about 2 minutes, until they are fully cooked. Then remove from the heat and set aside.
5. Lightly coat the non-stick pan with the olive oil spray again. Add the onions and garlic, and cook for about 1 minute.
6. Stir in the cabbage, carrots, soy sauce and oyster sauce. Keep cooking for about 1-2 minutes until the cabbage starts to wilt.
7. Stir in the scrambled eggs and the tablespoon of Splenda. Cook for about 30 seconds to 1 minute, and make sure it's mixed together.
8. Remove from the heat and divide into two servings.
Yield: 2 Servings
