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.