Scrambled Eggs with Sliced Tomatoes

Steph Wagner

August 30, 2017

Scrambled Eggs and Sliced Tomatoes

An easy bariatric breakfast.

Scrambled Eggs with Tomatoes for an easy bariatric friendly breakfast. #wlsbreakfast

 

 

Watch the video for tips on how to make fluffy scrambled eggs without milk!

Fluffy (Milk Free) Scrambled Eggs

Scrambled Eggs with Tomatoes for an easy bariatric friendly breakfast. #wlsbreakfast

Scrambled Eggs with Sliced Tomatoes

Course: Breakfast
Cuisine: American, Stove Top
Servings: 1 serving
Calories: 136kcal
Author: Steph Wagner
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Ingredients

  • 2 eggs
  • 2 slices tomato

Instructions

  • Heat nonstick skillet to medium high heat.
  • Whisk two eggs well and pour into hot pan.
  • Season with a pinch of salt and pepper. Use a rubber spatula to move eggs off both of the pan and fold around until eggs are mostly cooked but slightly wet. Move to a plate and serve with tomatoes.

Nutrition

Calories: 136kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 128mg | Potassium: 249mg | Fiber: 1g | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg
Nutrition Facts
Scrambled Eggs with Sliced Tomatoes
Amount Per Serving
Calories 136 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 327mg109%
Sodium 128mg6%
Potassium 249mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 925IU19%
Vitamin C 7mg8%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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