Rancheros Scrambled Eggs recipe
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- 1 Yves Veggie Cuisine® Breakfast Link, diced 2 egg whites 1 tablespoon Greek Gods® Plain Greek Style Yogurt Pinch salt Pinch pepper 1 teaspoon Spectrum® Olive Oil Extra Virgin Cold Pressed, or as needed 2 tablespoons diced fresh tomato 1 tablespoon chopped green onion 2 teaspoons cilantro ¼ teaspoon ground cumin Pinch oregano leaves
Nutrition Info
- 140.9 caloriescarbohydrate: 6 gcholesterol: 5.6 mgfat: 7.7 gfiber: 1.7 gprotein: 13.5 gsaturatedFat: 1.8 gservingSize: -sodium: 378.9 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Rancheros Scrambled Eggs
Directions
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Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute.
In skillet, saute Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute.
Add tomato, green onion and saute for 30 seconds.
Stir in cilantro, cumin and oregano.
Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.