Rancheros Scrambled Eggs

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* Exported from MasterCook *

 

Rancheros Scrambled Eggs

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 134

Serving Size : 5 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup chopped zucchini

1 teaspoon cooking oil

14 1/2 ounces canned low-sodium stewed tomatoes -- undrained

1 teaspoon chili powder

1/8 teaspoon ground red pepper

8 egg whites*

4 eggs

1/2 cup skim milk

1/2 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

Nonstick spray coating

4 ounces reduced-fat cream cheese -- (Neufchatel)

cut into 1/2-inch cubes

 

Cubes of lower-fat cream cheese lend a richness to otherwise plain

scrambled eggs. Add fresh zucchini to canned stewed tomatoes for a simple

sauce and a boost of freshness.

 

For sauce, in a small saucepan cook zucchini in hot oil over medium heat

until tender, stirring occasionally. Stir in undrained stewed tomatoes,

chili powder, and ground red pepper. Bring to boiling; reduce heat. Boil

gently uncovered, for 8 to 10 minutes or until most of the liquid has

evaporated and mixture is slightly thickened.

 

Meanwhile, for scrambled eggs, in a large mixing bowl beat together egg

whites, whole eggs, milk, onion powder, salt, garlic powder, and black pepper.

 

Spray an unheated large nonstick skillet with nonstick coating. Preheat

over medium heat. Pour egg mixture into skillet. Cook, without stirring,

until mixture begins to set on the bottom and around edge. Using 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 for 2

to 3 minutes or until egg mixture is cooked through, but is still glossy

and moist. Remove from heat; immediately fold in the cream cheese

cubes. Spoon scrambled eggs onto individual plates. Spoon sauce over

eggs. Makes 5 main-dish servings.

 

*Note: You may substitute 2 cups refrigerated or frozen egg product,

thawed, for the egg whites and whole eggs.

 

Start to finish: 18 minutes.

 

Per serving: 193 Calories; 11 G Total fat; 5 G Saturated fat; 188 MG

Cholesterol; 332 MG Sodium; 9 G Carbohydrate; 2 G Fiber; 15 G

Protein. Exchanges: 1 vegetable, 2 lean meat, 1 fat.

 

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