Name: Fluffy scrambled eggs with chives
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 large egg whites; 3 tbsp nonfat Greek yogurt; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh chives, finely chopped; 1 tsp salted butter; 2 slices whole-wheat bread, toasted; 3/4 medium tomato, sliced

Nutrition

Per serving

484 calories

Protein: 44g; 37% of calories
Carbs: 39g; 33% of calories
Fat: 16g; 31% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 0 min

In a small bowl, whisk the whole eggs, egg whites, Greek yogurt, salt, and pepper until the yogurt is fully incorporated and no large streaks remain.
Toast the bread in a toaster. Slice the tomato and arrange it on the plate.
Melt the butter in a 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture. Let it sit for a few seconds, then use a heat-resistant spatula to gently push the cooked curds from the edges toward the center. Continue cooking until the eggs are mostly set but still look slightly wet. Done when set but soft, 160°F.
Remove the skillet from the heat immediately. Transfer the eggs to the plate next to the toast and tomatoes, then sprinkle the chopped chives over the eggs.

Nutrition

Ingredients

Instructions

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