White Wine & Cream Cheese Scramble |
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Prep Time: 2 Minutes Cook Time: 2 Minutes |
Ready In: 4 Minutes Servings: 1 |
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A delicious, healthy spin on my aunt's Sunday Brunch Scrambled Eggs. The white wine that evaporates while cooking gives the eggs such a unique, deep flavor while the cream cheese adds a beautiful richness. Ingredients:
1 ounce fat free cream cheese |
1/2 cup egg substitute |
1 tablespoon dry white wine |
1 teaspoon nonfat milk |
salt & pepper |
cooked broccoli (optional) or spinach (optional) |
Directions:
1. In a microwave-safe bowl, place the cream cheese. Heat for 15-20 seconds on 50% power to soften. Remove from microwave.
2. Add egg substitute, milk, salt and pepper to softened cream cheese and whisk with fork to combine. Set aside.
3. Spray a small skillet or omelet pan with non-stick cooking spray. Head pan on medium heat. Add egg mixture to pan and scramble over a gentle heat. If adding veggies, chop up into bite-size pieces and add to eggs before eggs are completely finished cooking. Turn off gas and continue to fold and toss egg mixture with a spatula until eggs finish cooking in the residual heat of the pan.
4. Serve with whole wheat toast and/or fresh fruit.
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