(NC)—Rich in nutrients and deliciously satisfying, this dish uses simple ingredients to take your breakfast to the next level. Makes an ideal weekend brunch or hearty meal for any time of day. Yields one serving.
Ingredients:
1 tablespoon (15 mL) sliced almonds, toasted
2 egg whites*
1 whole egg*
1 tablespoon (15 mL) canola oil
1 garlic clove, minced
2/3 cup (150 mL) baby portobello mushrooms, sliced
1 cup (250 mL) baby spinach leaves
1/2 cup (125 mL) cherry tomatoes, halved
1 oz. (30 g) goat cheese, softened
Salt and pepper, to taste
Preparation:
In a dry non-stick skillet over low heat, lightly toast sliced almonds until golden brown. Set aside.
In a bowl, whisk egg and egg whites together. Season with salt and pepper and set aside.
In the same skillet over medium heat, heat the oil and cook the garlic until lightly browned, about one minute. Add mushrooms and spinach and cook until spinach has wilted, about 2-3 minutes. Add tomatoes and cook, stirring, just one minute more.
Reduce heat and gently pour eggs into pan, but do not stir. Cook and gently push and lift eggs with a heat-proof spatula while tilting the pan from one side to the other, until eggs are just set.
Spread goat cheese onto egg mixture, sprinkle with toasted almonds.
Slide scramble from the pan to a plate and serve.
Kitchen notes:
Recipe can also be made with 4 egg whites or ½ cup (125 mL) of egg substitute instead of using a combination of egg whites and whole egg as listed above.
Toasted almonds can be prepared ahead of time and stored in the refrigerator in an air-tight container to save time when preparing above scramble.
This recipe was developed for the Almond Board of California by Bonnie Taub-Dix, R.D.
www.AlmondBoard.com
Nutritional analysis per serving, or for 1 scramble:
Calories: 374 kcals
Fibre: 3.2 g
Total Fat: 8.3 g
Cholesterol: 224.5 mg
Saturated Fat: 7.0 g
Monounsaturated Fat: 12.7 g
Polyunsaturated Fat: 6.1 g
Magnesium: 72.4 mg
Protein: 23.1 g
Potassium: 845.5 mg
Calcium: 128.4 mg
Sodium: 318.3 mg
Carbohydrates: 10.7 g
Vitamin E: 4.9 mg
Source: www.newscanada.com
