Low GI Recipe: Fortified Scrambled Eggs

Italians don’t really eat eggs for breakfast but we do, whether we are in Morristown (New Jersey) or in Nimis (Friuli). Adding in some ricotta is a terrific way to fortify eggs with calcium, making this recipe a perfect choice for a simple, wholesome breakfast. In all honesty, these eggs taste so much better when I make them in Italy. I’m sure the freshly made ricotta from the local dairy farm has much to do with it!

Low GI Recipe: Fortified Scrambled Eggs Italians don’t really eat eggs for breakfast but we do, whether we are in Morristown (New Jersey) or in Nimis (Friuli). Adding in some ricotta is a terrific way to fortify eggs with calcium, making this recipe a perfect choice for a simple, wholesome breakfast. In all honesty, these eggs taste so much better when I make them in Italy. I’m sure the freshly made ricotta from the local dairy farm has much to do with it!

Created by: Johanna Burani – EatGoodCarbs.com Cuisine: Italian Recipe type: Breakfast Serves: 4 Ingredients

  • 4 large eggs
  • 1 cup egg substitute
  • ¼ cup light ricotta
  • 2 tbsp. grated parmigiano cheese
  • 2 tbsp. chopped fresh chives
  • salt/pepper to taste

Instructions

  1. Whisk together all the ingredients in a medium-sized mixing bowl.
  2. Evenly cover a medium-sized frying pan with vegetable spray. Heat over medium flame until surface is hot.
  3. Add the egg mixture and begin to stir for about 2 minutes from the outside to the center with a wooden spoon. Lower the heat if necessary to assure uniform cooking. Serve immediately.

Nutrition Information Serving size: ¼ of total Calories: 146 Fat: 8g Saturated fat: 3g Carbohydrates: 2g Fiber: <1g Protein: 16g Cholesterol: 248g

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