Breakfast Scramble w/ Sun Dried Tomato Turkey
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 164.1
- Total Fat: 8.5 g
- Cholesterol: 210.8 mg
- Sodium: 750.1 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.6 g
- Protein: 17.6 g
View full nutritional breakdown of Breakfast Scramble w/ Sun Dried Tomato Turkey calories by ingredient
Introduction
This is a great scramble as is, but you can add/adjust ingredients for your own personal plan. (ie. fat-free cheese, add tomatoes, sans salt, et al.)I usually pair this with toast and fresh fruit to make a balanced breakfast. This is a great scramble as is, but you can add/adjust ingredients for your own personal plan. (ie. fat-free cheese, add tomatoes, sans salt, et al.)
I usually pair this with toast and fresh fruit to make a balanced breakfast.
Number of Servings: 4
Ingredients
-
4 oz. Jenny-O Sun Dried Tomato Turkey Breast
.50 c Green Pepper
.25 c Onion
1 tsp. Garlic
1 c. Mushrooms
.75 c Kraft 2% Colby Cheese, Shredded
Salt (to taste)
Pepper (to taste)
Olive Oil Spray (no fat or cal)
Directions
Prep: DIce onion, mushrooms, bell pepper, and turkey into small pieces. Mince garlic if using fresh. Crack eggs in bowl. Add a Tbsp. of water to eggs to make fluffy.
Spray skillet w/ olive oil cooking spray.
Cook:
Turn stove on low to med-low and allow skillet to get warm.
Add garlic and onion until onions are just beginning to become translucent.
Turn stove slightly higher. Add green peppers and turkey. Cook for just a minute or so to warm (unless you like peppers softer). While this is going, whisk eggs, water, salt together.
Add mushrooms and put a dash of salt and pepper on entire concoction just to bring out natural flavors.
Evenly spread concoction on entire bottom of skillet.
Pour in eggs and cook on medium for 1minute, then top with most of cheese.
Continue cooking for 2 to 3 minutes, turning/flipping occasionally to keep eggs cooking evenly.
Top with last of cheese, turn off stove, and let cheese melt (If need be, cover). Enjoy while warm!
Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ARTKATT.
Spray skillet w/ olive oil cooking spray.
Cook:
Turn stove on low to med-low and allow skillet to get warm.
Add garlic and onion until onions are just beginning to become translucent.
Turn stove slightly higher. Add green peppers and turkey. Cook for just a minute or so to warm (unless you like peppers softer). While this is going, whisk eggs, water, salt together.
Add mushrooms and put a dash of salt and pepper on entire concoction just to bring out natural flavors.
Evenly spread concoction on entire bottom of skillet.
Pour in eggs and cook on medium for 1minute, then top with most of cheese.
Continue cooking for 2 to 3 minutes, turning/flipping occasionally to keep eggs cooking evenly.
Top with last of cheese, turn off stove, and let cheese melt (If need be, cover). Enjoy while warm!
Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ARTKATT.