Indian Spiced Scrambled Eggs
(Makes 6 servings)
1/4 cup + 2 tablespoons liquid Butter Buds
1 cup finely chopped onion
2 small tomatoes, peeled and chopped
2 tablespoons chopped fresh green chilies
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
6 large eggs, lightly beaten
6 large egg whites, lightly beaten
1 teaspoon Nu-Salt® salt substitute
1/4 teaspoon ground black pepper
1. In large nonstick skillet over medium heat, heat Butter Buds; add onion and cook until tender. Add tomatoes, chilies, coriander, cumin and turmeric. Cook, stirring constantly, 3 to 4 minutes or until tomato is soft. Add eggs, egg whites, Nu-Salt® and pepper. Cook, stirring, to desired consistency.
Per serving: 119 calories, 11 g protein, 7 g carbohydrate, 6 g fat, 2 g saturated fat, 212 mg cholesterol, 217 mg sodium.
Diabetic exchanges: 1-1/2 vegetable, 1 meat
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