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<blockquote data-quote="brdavies" data-source="post: 548150" data-attributes="member: 109256"><p><strong>Veggie Scrambled Eggs</strong></p><p>Makes 2 serves, don't eat them both!</p><p></p><p>1/2 cup chopped raw onions (large chunks)</p><p>1/2 cup chopped capsicum, any colour (large chunks)</p><p>1/2 cup chopped mushrooms (large chunks)</p><p>1/2 cup chopped cooked lean chicken</p><p>3 deli slices hard salami, chopped finely</p><p>3 eggs</p><p>1 tablespoon olive oil, or butter</p><p>Dash of italian herbs</p><p></p><p>Using the olive oil, fry the onions, capsicum, mushrooms, chicken and salami in a fry pan over a low heat for about 10 minutes, or until the onions are tender. Sprinkle the italian herbs on this at the beginning so they are cooked too. Mix frequently with a spatula.</p><p>Turn the heat up to high, then add the three eggs. Mix constantly until the eggs are well mixed with the veggies and cooked. Don't overcook; as soon as the eggs are nearly congealed turn off the heat and let the residual heat do the rest. Divide into two serves. I always have this sprinkled with Tabasco sauce.</p><p></p><p>This is an extremely delicious breakfast, very low carb, leaving a bit of room for you to add some, like half to one slice of low-GI toast if your plan includes that. It will seem to be more veggies than eggs, but the different tastes really come out that way. The chicken can come from your roast chicken the night before.</p><p></p><p>Per serving: 320 calories, 9 grams carbs, 20 grams fats, 25 grams protein, about 400mg sodium.</p></blockquote><p></p>
[QUOTE="brdavies, post: 548150, member: 109256"] [B]Veggie Scrambled Eggs[/B] Makes 2 serves, don't eat them both! [B][/B] 1/2 cup chopped raw onions (large chunks) 1/2 cup chopped capsicum, any colour (large chunks) 1/2 cup chopped mushrooms (large chunks) 1/2 cup chopped cooked lean chicken 3 deli slices hard salami, chopped finely 3 eggs 1 tablespoon olive oil, or butter Dash of italian herbs Using the olive oil, fry the onions, capsicum, mushrooms, chicken and salami in a fry pan over a low heat for about 10 minutes, or until the onions are tender. Sprinkle the italian herbs on this at the beginning so they are cooked too. Mix frequently with a spatula. Turn the heat up to high, then add the three eggs. Mix constantly until the eggs are well mixed with the veggies and cooked. Don't overcook; as soon as the eggs are nearly congealed turn off the heat and let the residual heat do the rest. Divide into two serves. I always have this sprinkled with Tabasco sauce. This is an extremely delicious breakfast, very low carb, leaving a bit of room for you to add some, like half to one slice of low-GI toast if your plan includes that. It will seem to be more veggies than eggs, but the different tastes really come out that way. The chicken can come from your roast chicken the night before. Per serving: 320 calories, 9 grams carbs, 20 grams fats, 25 grams protein, about 400mg sodium. [/QUOTE]
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