Asian Egg Scramble - 3.9 g Net Carbs
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Asian Egg Scramble - 3.9 g Net Carbs calories by ingredient
Number of Servings: 4
Ingredients
-
1 cup broccoli slaw mix
1 cup chopped mushrooms
12 eggs
2 teaspoons reduced sodium/lite soy sauce
4 tablespoons chopped green onion (scallions)
2 teaspoons dehydrated minced onion
1/4 teaspoon garlic powder
1 skinless, boneless chicken breast, cooked & chopped
1/4 cup chicken gravy
Tips
Omit chicken gravy for an even lower carb count.
Directions
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.