Breakfast

Breakfast pea and egg scramble is for Breakfast.

Breakfast pea and egg scramble takes 5 minutes to prepare.

Breakfast pea and egg scramble takes 10 minutes to cook.

Breakfast pea and egg scramble makes 1 servings.

The ingredients for Breakfast pea and egg scramble are:

2 egg whites
1 egglands best (omega 3 fresh egg)
1 tea. mayo
pinch of cayenne
1/2 tea No-salt (potassium)
1/4 c frozen tiny/ baby peas
1 green onion
1 tea Ghee (clarified butter)

Here is how you make Breakfast pea and egg scramble:

first remove the eggs (I use cheap eggs, just for their whites, toss the yolks); take egglands best; and from the fridge. I measure out the mayo into the whites. They need to be room temp. to blend together well. Mix in seasonings like Cayenne, herbs, white pepper, salt sub. what you like. Mince the green onion. measure the green peas. Start the Ghee heating in a small sauté pan on med low heat. Add the frozen peas, shake pan and wait until they are warm no water in pan. Add the green onion. warm. Now the eggs should be warm enough to blend well, add the egglands best blend too. Add this to the peas and onion. make a scrambled egg. If your eggs aren't setting up it may be the egg whites, I have noticed they seem to be watery without their yolk sometimes. If this seems to be your problem stop cooking the scramble when they seem set but wet and dump in a micro safe plate. Nuke about 10 seconds...steam released (yeah)Or nuke them with the "start and stop" method. Push the cooked egg into the center then nuke 10 sec. more. Stop a bit early since they will continue to cook from the accumulated heat.Number of Servings: 1Recipe submitted by SparkPeople user OREAD_1.

The nutritional information for Breakfast pea and egg scramble is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 211.2

• Total Fat: 12.6 g
• Cholesterol: 189.3 mg
• Sodium: 240.8 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 1.5 g
• Protein: 17.9 g

The dietary needs meet for Breakfast pea and egg scramble is Gluten Free