Asian Egg Scramble - 3.9 g Net Carbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup broccoli slaw mix1 cup chopped mushrooms12 eggs2 teaspoons reduced sodium/lite soy sauce4 tablespoons chopped green onion (scallions)2 teaspoons dehydrated minced onion1/4 teaspoon garlic powder1 skinless, boneless chicken breast, cooked & chopped1/4 cup chicken gravy
1 - Spray a medium skillet with non-stick spray and heat over MEDIUM-HIGH heat until a drop of water bubbles and quickly evaporates.
2 - Add broccoli slaw to skillet. Cook and stir until slightly softened, about 3 minutes. Add chopped mushrooms and cook an additional 5-10 minutes until mushrooms are cooked through.
3 - Whisk together eggs and soy sauce. Stir in green onion, dehydrated onion, garlic powder and chopped chicken breast. Pour into hot skillet. Stir occasionally until eggs are fluffy and set. Drizzle with warm chicken gravy before serving.
2 - Add broccoli slaw to skillet. Cook and stir until slightly softened, about 3 minutes. Add chopped mushrooms and cook an additional 5-10 minutes until mushrooms are cooked through.
3 - Whisk together eggs and soy sauce. Stir in green onion, dehydrated onion, garlic powder and chopped chicken breast. Pour into hot skillet. Stir occasionally until eggs are fluffy and set. Drizzle with warm chicken gravy before serving.
Nutritional Info Amount Per Serving
- Calories: 315.0
- Total Fat: 16.9 g
- Cholesterol: 594.9 mg
- Sodium: 432.2 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.1 g
- Protein: 33.9 g
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