Breakfast in a Jiffy

1 Serving

prep. time 3 min.

cook time 2 min.

Print Version

Nutrients per Serving

Calories

186

Fat

12 g

Saturated Fat

4 g

Trans Fat

0 g

Sodium

232 mg

Carbohydrate

4 g

Fibre

0 g

Sugars

2 g

Protein

17 g

Ingredients

eggs

2 tbsp

25 mL

milk (1%)

1/8 tsp

0.5 mL

dried basil or Italian seasoning

Pinch

pepper

2 tbsp

25 mL

shredded light Cheddar cheese

Method

Whisk eggs, milk, basil and pepper in microwave-safe mug. Cover loosely with plastic wrap, turning wrap back slightly to vent. Microwave on Medium-High (70% power) until eggs are partially cooked, 1 minute. Stir, then microwave until puffed and almost cooked through but still a little moist, about 30 seconds more. Sprinkle with cheese. Cover and let stand for 1 minute. Eggs will finish cooking during standing time.

Notes

Variations: After whisking eggs, add any of the following: chopped green onion, or diced sweet peppers, cooked vegetables or meat. Instead of shredded Cheddar cheese, use mozzarella, Monterey Jack, Colby or Swiss cheese. Tip: For a breakfast on the go, cut a whole wheat pita bread in half and spoon scrambled eggs into one half. Or wrap scrambled eggs in a tortilla.

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