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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

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.