Recipe Of The Week: Low Calorie Scrambled Eggs
This easy low calorie recipe for scrambled egg is a great micro recipe for breakfast, lunch or dinner for when you’re watching your waistline. To make it more interesting, it is a 5-7 mins cook; an ideal quick morning gulp for working class folks.
Nutritional analysis per portion: Energy: 179kcals; Protein: 17.5g; Total fat: 12.3g; Sat fat: 3.4g; Salt: 1g. Serves 1Prep: 5 mins Cook: 2 mins
- 2 large eggs
- 30ml/2tbsp milk
- Salt and freshly ground black pepper
- Toast and bacon to serve (optional)
Crack the eggs into a micro-proof bowl or jug. Add milk and season with salt and ground black pepper, then whisk together with a fork.
Place in the microwave and cook on HIGH for 1 min. Remove from the oven and whisk with a fork. Return to the oven and cook for a further 30 secs, stir again. The egg should be softly set.
Leave to stand for 1 minute before serving with toast. If you prefer your scramble a bit firmer, cook for a further 20-30 seconds.
Cook’s tip: Microwave your bacon too! Place 2 rashers of bacon in a single layer on a micro-proof plate cover with a piece of kitchen paper and microwave on HIGH for 1 min 30 secs.
…and food is ready! Remember you can dress scrambled eggs with veggies and fruits; such as spinach, lettuce, strawberries, bananas, avocados or you can simple eat with some toasted bread, your choice.
Enjoy your scrambled eggs recipe until we come your way next week!