Scrambled Eggs with Toast
5min
10min
1
304
Chef's Note
For the fluffiest scrambled eggs, remove them from heat when they still look slightly wet - they'll continue cooking from residual heat. This high-protein version uses extra egg whites to boost protein while keeping fat content low.
Tags
Ingredients
6 tablespoons egg whites
1 large whole egg
1 tablespoon skim milk
2 slices whole wheat bread
1/8 teaspoon salt
1/8 teaspoon black pepper
1 spray cooking spray
1 teaspoon chives
Instructions
- 1
Toast 2 slices of whole wheat bread in a toaster until golden brown.
- 2
In a small bowl, whisk together 1 whole egg, 6 tablespoons of egg whites, 1 tablespoon of skim milk, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper.
- 3
Heat a non-stick pan over medium heat and spray with cooking spray.
- 4
Pour the egg mixture into the pan and let it sit for about 30 seconds.
- 5
Using a rubber spatula, gently pull the eggs from the edges toward the center of the pan, creating large, soft curds.
- 6
Continue cooking and stirring occasionally until eggs are set but still moist, about 2-3 minutes. Do not overcook.
- 7
Sprinkle 1 teaspoon of chopped chives over the eggs.
- 8
Serve the scrambled eggs with the toast on the side.
Nutrition Information (per serving)
304
27g
34g
7g
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