Rancheros Scrambled Eggs recipe

All Recipes Trusted Brands: Recipes and Tips Yves Veggie Cuisine

Ingredients

1 Yves Veggie Cuisine® Breakfast Link, diced
2 egg whites
1 tablespoon Greek Gods® Plain Greek Style Yogurt
Pinch salt
Pinch pepper
1 teaspoon Spectrum® Olive Oil Extra Virgin Cold Pressed, or as needed
2 tablespoons diced fresh tomato
1 tablespoon chopped green onion
2 teaspoons cilantro
¼ teaspoon ground cumin
Pinch oregano leaves

Nutrition Info

140.9 calories
carbohydrate: 6 g
cholesterol: 5.6 mg
fat: 7.7 g
fiber: 1.7 g
protein: 13.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 378.9 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute.

  2. In skillet, saute Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute.

  3. Add tomato, green onion and saute for 30 seconds.

  4. Stir in cilantro, cumin and oregano.

  5. Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.

Recipe Yield

1 serving

Recipe Note

Here's a quick breakfast scramble with a ranchero twist. Serve with whole wheat toast.

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