Low Fat Easy Scrambled Eggs With Chicken
From mistyx25 6 years ago
- 15 minutes to make
- Serves 6
I used the leftover chicken from my Sherry Chicken and Mushrooms for breakfast, I've been trying to find ways to reuse leftovers, so this is a great way to make breakfast with half the time!!
Ingredients
- 1lb B/S chicken breast (diced to your preference) shopping list
- 6 eggs or equivalent in egg substitute shopping list
- 2oz FF milk (not needed if using egg sub) shopping list
- 1 med roma tomato (diced) shopping list
- 1 small onion (diced) shopping list
- 2oz shredded cheese of your choice (I used Mozz that I needed to use up) shopping list
- 2tbsp chopped fresh cilantro shopping list
- 1 ripe Avacado shopping list
- 1tsp ea salt and pepper shopping list
- Spray oil (I use a spray olive oil, FF) shopping list
- *opt-red pepper flakes, mushrooms, green peppers, ham/bacon/sausage, even potatoes shopping list
How to make it
- Cook chicken thoroughly either stovetop or bake (eliminate this step if you use leftovers!!)
- In a sprayed pan, Scramble eggs with milk and add chicken, garlic, and s/p (and red pepper flakes if you want a lil kick)
- When eggs are almost cooked thoroughly, add Cilantro, Onions, Tomatoes, Cheese, and any other ingredients you desire
- Cut Avacado into quarters, remove seed and use a spoon to 'scoop' out the green interior
- Cook until cheese is melted and eggs are cooked completely
- I placed the Avacado around the eggs and topped with extra cheese and cilantro...mmmmm
People Who Like This Dish 2
- matsugirl Nowhere, Us
- troutwhisperer Two Harbors, MN
- mistyx25 Indianapolis, IN
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The Rating
Reviewed by 1 people-
directions...number three did it......im gonna send this one to my skillets....next sunday breakfast
troutwhisperer
in Two Harbors loved it
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