Meaty Veggie Scramble Recipes

Steps:

• 1. 1. Coat an unheated large nonstick skillet with nonstick cooking spay. Preheat skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil. 2. In a medium bowl, stir together egg, milk, and pepper. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. 3. Sprinkle with cheese and bacon. 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. (Be careful not to overcook the egg mixture.) 4. To serve, top with tomatoes. Makes 4 (2/3 cup) servings. ALLOWED FOODS FOR SOUTH BEACH PHASE 1,2,& 3

Steps:

• In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender. , Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted.

Steps:

• In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.