Scrambled Egg Whites with Mushrooms
This recipe uses egg whites so as to minimize cholesterol.
5 egg whites
4 fresh mushrooms, chopped
1/4 small onion, minced
1/2 fresh tomato, chopped
1/2 teaspoon dried tarragon
1/2 teaspoon minced fresh basil
Olive oil cooking spray
Dash of black pepper
Spray a medium-size skillet with olive oil and place over low heat. Add the vegetables. Cover, and allow to "poach" for 2 to 3 minutes.
Add the herbs and spices. Dry-fry, stirring a few times, until the vegetables are soft.
Beat eggs lightly. With a wooden or plastic spoon, stir the eggs into the vegetable mixture and scramble light to firm, depending on your preference.
Calories per serving: 45.
Percentage of calories from fat 4%.
Cholesterol 0 mg
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