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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)

Recipe Of The Week: Low Calorie Scrambled Eggs


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!

Recipe Of The Week: Low Calorie Scrambled Eggs





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