Diabetes Self-Management – September 2019

Nutrition Facts Per Serving: Calories 266, Total Fat 13g,
Saturated Fat 5g, Protein 18g, Carbohydrates 20g, Cholesterol
379mg, Fiber 2g, Sodium 140mg

Dietary Exchange: 1 Bread/Starch, 1 Vegetable, 2 Meat, 1 Fat

4 eggs

1 tablespoon water

Kosher salt and freshly ground black pepper

1 tablespoon minced cilantro

2 tablespoons minced jalapeno

3½ tablespoons rice flour

2 bunches scallions, thinly sliced, green and
white separated

1 cup B&W Power 4™

1 ounce goat cheese, crumbled

2 teaspoons grapeseed oil

1. Beat the eggs and water together. Season with salt
   and pepper to taste.


2. Add in cilantro, jalapeno, rice flour and scallion greens.
   Whisk to combine.


3. Heat 2 medium sauté pans on medium heat. Add 1
   teaspoon grapeseed oil to each. Split egg mixture be-
   tween 2 pans and make sure you pour evenly.


4. Cook until golden brown, and then flip once.


5. As the eggs cook, in a wok add 1 teaspoon oil and
   scallion whites. Sauté 1-2 minutes to allow the scallions
   to start softening. Turn the heat off, add the Power 4™
   and stir to gently soften. Set aside. Add the goat cheese.


6. Once the other side is cooked, remove to separate
   plates and fill with watercress and goat cheese.

For more international cuisine from Ming Tsai, visit

DiabetesSelfManagement.com/recipes

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