Bacon-Pea-Swiss Scramble
SERVES 2 (1 cup each)
In a medium nonstick skillet cook 4 slices lower-sodium, less-fat
bacon, chopped, over medium heat until crisp. Remove bacon; discard
drippings. Return skillet to heat; turn heat to medium-low. In a bowl
combine the cooked bacon, 1 cup refrigerated or frozen egg product,
thawed, and^1 ⁄ 3 cup frozen green peas, thawed and drained; pour into
hot skillet. Cook, without stirring, until mixture starts to set on the
botom and around edge. Li and fold partially cooked egg mixture so
the uncooked portion flows underneath. Continue cooking until almost
set. Fold in^1 ⁄ 3 cup quartered cherry tomatoes and 3 Tbsp. finely
shredded Swiss cheese. Cook about 30 seconds more or until egg
mixture is cooked through but still glossy and moist. Top with 2 tsp.
snipped fresh parsley.
PER SERVING: 178 CAL. | 6 G TOTAL FAT (3 G SAT. FAT) | 18 MG CHOL.
407 MG SODIUM | 7 G CARB. | 1 G FIBER | 3 G SUGARS | 21 G PRO.