This breakfast qualifies as hasty and tasty! It’s also low carb and low fat. All you need to make two are:
1 cup Egg Beaters Southwestern 2 Olé Tortillas (Extreme Wellness) 2 ounces Kraft 2% Milk Mexican Cheese Cooking spray (Optional) chopped cooked turkey sausage
Preheat 8” skillet over medium heat. Warm each tortilla in dry skillet then transfer tortilla to plate. Spray skillet with cooking spray. Pour Egg Beaters into skillet and cover. Reduce heat. When Egg Beaters apprear cooked, top with cheese. Cover skillet and remove from heat. Allow cheese 2-3 minutes to melt.
Pictured Egg Beaters and Kraft 2% Milk Cheese with 1 chopped Jimmy Dean fully cooked turkey sausage patty.
Divide cooked Egg Beaters and serve half on each tortilla. Fold or roll into a burrito and enjoy!
One serving is approximately 212 calories, yet provides a filling satisfying breakfast. 😋
Here is a sneak peek from my upcoming cookbook Recipes for Recovery. It’s an easy recipe loaded with nutrition and fiber but low in fat, perfect for patients recovering from major surgery or for folks battling anemia. It’s also delicious! I ate this for breakfast this morning.
nonstick cooking spray
½ cup egg substitute
¼ cup frozen chopped spinach
pinch of ground nutmeg
1 fresh mushroom, cleaned and stemmed
1 Tbsp. grated Swiss cheese (or your choice reduced fat shredded cheese)
Spray a small skillet with nonstick cooking spray.
Place over medium heat to preheat.
Combine the egg substitute, spinach, and nutmeg in a measuring cup. Stir.
Slice 1 mushroom into thin slices. Add to the egg / spinach mixture.
Pour mixture into the preheated skillet and cook for approximately five minutes, lifting the edges of the omelet to allow uncooked portions to run beneath and cook.
When the omelet is set, sprinkle with the cheese, remove skillet from heat, and fold omelet into thirds. Let rest one minute so cheese can melt.
Serve with a slice of whole wheat toast. Enjoy!