Scrambled Eggs with Sausage


Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- cal.(kcal): 198
- Fat, total(g): 9
- chol.(mg): 231
- sat. fat(g): 3
- carb.(g): 16
- Monosaturated fat(g): 3
- Polyunsaturated fat(g): 2
- fiber(g): 2
- sugar(g): 4
- pro.(g): 14
- vit. A(IU): 486
- vit. C(mg): 3
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 1
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 44
- Cobalamin (Vit. B12)(µg): 1
- sodium(mg): 524
- Potassium(mg): 244
- calcium(mg): 222
- iron(mg): 2
- Starch(d.e): 1
- Medium-Fat Meat(d.e): 2
Diabetic Exchanges
- Nonstick cooking spray
- 2 eggs
- 2 tablespoons reduced-sodium chicken broth
- Pinch ground black pepper
- 1 ounce cooked turkey sausage, sliced
- 1/4 cup cherry tomatoes, quartered
- 2 tablespoons finely shredded reduced-fat cheddar cheese
- 1 whole grain English muffin, halved and toasted
1. Coat a large nonstick skillet with cooking spray. Preheat skillet over medium heat.
2. In a medium bowl, use a whisk or rotary beater to beat together eggs, broth, and black pepper; stir in sliced sausage.
3. Pour egg mixture into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.
4. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat until almost set; add tomatoes and cheese. Cook about 1 minute more or until egg mixture is cooked through but is still glossy and moist.
5. Serve over toasted English muffin halves. Makes 2 servings (1 English muffin half and 1-1/4 cups egg mixture per serving)
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