Cantonese Vegetable Scramble
182.38 calories/11.89 grams protein per serving. Makes 2 servings.
| 2 large Eggs | 156 cal | 12.6 protein |
| 3/4 cup Egg Substitute (or 3 Egg Whites) | 90 cal | 9 protein |
| 2 tsp Canola Oil | 80 cal | 0 protein |
| 1 cup Sugar Snap Peas, cut in half on the diagonal | 26 cal | 1.8 protein |
| 1/4 cup chopped Red Bell Pepper | 9.75 cal | 0.38 protein |
| 1 tsp Low Sodium Soy Sauce | 2 cal | 0 protein |
| 2 Green Onions, thinly sliced (the white and part of the green) | 1 cal | 0 protein |
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This egg dish makes a quick meal with steamed rice or toast. 1) Beat eggs with egg substitute with fork or mixer until thoroughly blended, but not frothy. 2) Place a nonstick frying pan over high heat until hot. Add canola oil, swirling to coat the bottom. Add sugar snap peas and red pepper and stir-fry for a minute to a minute and a half. Add the egg mixture and let it cook, stirring, until the eggs are soft (about 1 minute). 3) Gently stir the egg and vegetable mixture, drizzle the soy sauce over the top, and continue cooking until eggs are done to your liking (about 2 minutes). Sprinkle the green onions over the top and serve. |
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