Scrambled Eggs

by Rich Pulham

Breakfast is probably the most difficult meal to cook because we are usually in a hurry. Don't reach for that box of cold cereal that won't last you until lunch. This is a quick and easy diabetic recipe that is very low in carbs. It is also easy to modify for variety. Scrambled eggs can also be used as an ingredient for other recipes.

Ingredients:

Non-stick vegetable spray (butter flavored)
2 eggs
2 tbsp milk
Salt and pepper, optional
Bacon bits, optional

Directions:

Pre-heat a non-stick pan on medium heat. A hot pan will make the eggs bubble resulting in fluffier eggs.

Beat eggs together until whites and yolks are well mixed. A whisk helps. Add milk. Add salt and pepper to suit your taste. Add bacon bits for more flavor, if desired. Beat again until well mixed. Spray pan with vegetable spray and pour in egg mixture. As the mixture thickens on the bottom, scrape towards the middle and tip pan so uncooked portion fills it in. When most of it is cooked, flip over any remaining eggs that are raw so it will cook.

For variety, grate cheddar cheese on top. You might also try it with a tablespoon or two of salsa.

Serves 1

Nutritional value:

Carbs: 4.2 g.
Fat: 13 g.
Calories: 153