Name: Scrambled eggs with chives
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large eggs; 7 large egg whites; 1/4 tsp salt; 1/4 tsp black pepper; 8 olive oil cooking sprays; 1 1/2 tbsp fresh chives, finely chopped; 2 slices sourdough bread, sliced

Nutrition

Per serving

601 calories

Protein: 46g; 31% of calories
Carbs: 80g; 54% of calories
Fat: 10g; 14% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 5 min

In a medium bowl, whisk the whole egg and egg whites with the salt and black pepper until well combined and no streaks remain.
Toast the sourdough slices in a toaster or under a broiler until golden brown and crisp on both sides.
Coat a nonstick skillet with cooking spray and place over medium-low heat. Pour in the egg mixture. Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds. Cook for 4 to 5 minutes until the eggs are set but still look moist. Done when set and slightly moist, 160°F.
Remove the skillet from the heat and gently fold in the chopped chives. Transfer the scrambled eggs to a plate alongside the toasted sourdough.

Nutrition

Ingredients

Instructions

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