Herbed Soft Scrambled Eggs on Toast
Herb Soft Scrambled Eggs on Toast - from Diabetes Forecast Magazine and The Clean and Simple Diabetes Cookbook
Start your morning off with a healthy dose of fiber, protein, and veggies! This recipe is also diabetic friendly.
Herbed Soft Scrambled Eggs on Toast
Serves 2
Serving Size: 1 Toast
Preparation Time: 7 minutes
Cooking Times: 5 minutes
Ingredients List:
2 slices sprouted whole grain or whole wheat bread
1 tsp extra-virgin olive oil
2 large eggs, lightly beaten
1/8 tsp sea salt
1/4 cup loosely packed fresh herb leaves (parsley, mint, dill, chives, tarragon, and basil)
Directions
Toast the bread in a toaster or toaster oven to desired doneness.
While the bread is toasting, prepare the eggs: fully heat the oil in a medium stick-resistant skillet over medium-low heat. Pour the eggs into the hot skillet and cook while gently stirring (or folding) the mixture until the eggs are no longer runny, yet are still moist, about 1 1/2–2 minutes. Remove the skillet from the heat, sprinkle with the salt, and gently stir (or fold) in the herbs.
Transfer the toasts to plates. Top each toast with half the herbed eggs. If desired, sprinkle with freshly ground black pepper to taste. Serve.
Sides:
1/2 cup arugula salad with Parmesan and lemon dressing = 50 calories, Carbohydrates 1g, Fat 1g.
Add one small pear for 1.5 servings of fruit = 80 calories, carbohydrates 22g,
