Here is the recipe for Part 1: Low-Calorie Scrambled Tex-Mex Eggs:
Eggs are a great source of protein. And protein can help you to feel full and satisfied. But egg yolks are high in fat. If you eat eggs sparingly, the yolks may not be a problem. But if you eat eggs every day and if you are trying to lose weight, the fat in yolks can add up. Smart dieters make low calorie scrambled eggs with the whites only and add veggies and spices for flavor.
To prepare these Tex-Mex style scrambled eggs:
1. sauté 2 tablespoons of chopped onion and 2 tablespoons of chopped tomato in a non-stick pan.
2. Then add 1/2 cup of egg whites and sprinkle cumin, garlic powder, salt and pepper on top.
3. Scramble the eggs by stirring with a rubber spatula. Then plate the eggs and top them with a heaping spoonful of fresh salsa.
Time-saving preparation tips:
1. Instead of separating the yolks from whole eggs each morning, purchase liquid egg whites and use those instead. You’ll find brands like AllWhites in the refrigerator section of your grocery store.
2. Chop a week’s worth of onion and tomato in advance. Keep them in separate resealable containers in your refrigerator and scoop them out as needed when cooking.
The preparation instructions for Part 2 of this breakfast recipe are on the next page …