Vegetarian

HCG Scrambled Eggs is for Lunch.

HCG Scrambled Eggs takes 10 minutes to prepare.

HCG Scrambled Eggs takes 5 minutes to cook.

HCG Scrambled Eggs makes 1 servings.

The ingredients for HCG Scrambled Eggs are:

1 egg
3 egg whites
1/2 cup chopped onion (or more)
1/2 cup unsalted chicken stock (or more)
1/2 teaspoon gelatin (optional)
1 clove garlic, minced
Some fresh spinach leaves (optional)
1/4 teaspoon marjoram (optional
1/4 teaspoon salt
dash pepper

Here is how you make HCG Scrambled Eggs:

Saute the onion in the chicken stock over medium-high heat (in a non-stick pan) until the onion is as cooked as you like and the chicken stock is mostly evaporated. You may need to add more chicken stock if the onion hasn't cooked enough. I also like to sprinkle in some gelatin - I've been adding a little gelatin to many dishes (up to 1 tablespoon per day) to increase digestibility.While the onions are cooking, beat the egg and egg whites with the salt, and pepper, (and marjoram - if using).When the onion is cooked to your liking, stir in the minced garlic. If you are using spinach, add the spinach and stir until spinach is wilted. Then add the beaten egg and egg white and cook and stir until the eggs are done to your liking.Recipe idea adapted from:http://www.stephsuniverse.com/category/egg-recipes/Serving Size: Makes 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for HCG Scrambled Eggs is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 167.9

• Total Fat: 5.1 g
• Cholesterol: 185.0 mg
• Sodium: 894.3 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 1.5 g
• Protein: 21.8 g