Tuesday, January 28, 2014

Scrambled Eggs Florentine

Spinach makes a colorful and nutritious addition to this favorite American breakfast. You can also turn this into a great sandwich by placing the cooked eggs between 2 slices of whole wheat toast, with a little ketchup or tomato sauce.

Makes 4 servings

2 cups liquid egg substitute
1 10-ounce package frozen chopped spinach, thawed and drained well
2 tablespoons minced onion flakes
2 tablespoons grated Parmesan cheese
1 tablespoon imitation bacon bits
½ teaspoon garlic powder
1/16 teaspoon ground nutmeg
Freshly ground black pepper to taste

Gather Ingredients.

In a large bowl, combine all ingredients.

Mix well.

 Spray a large nonstick skillet or griddle with nonstick cooking spray.Heat over medium heat.

Pour egg mixture into skillet.

Cook, stirring frequently, until eggs are done to taste.

Each Serving Provides
Calories 154
Total Fat 6g
Cholesterol 4mg
Sodium 365mg
Total Carbohydrate 6.2g
Dietary Fiber 2.4g
Protein 19g 

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