This morning, Michael got up and did not just automatically reach for that box of cereal. Instead he put on his creative Chefing hat and got to work! The nutrition facts were made at Calorie Count. Enjoy.
Savory Crab Meat Egg Scramble
3 or 4 eggs, beaten for scrambling (or equiv egg substitute)
1/2 cup surimi (faux crabmeat) chopped
1 Tbsp. fat free half-and-half
1 Tbsp. Dijonaisse mustard
1 thick slice onion, minced
1 tsp. dried parsley flakes
1 tsp. canola oil
1 spray round the pan with butter-flavored cooking spray
salt and pepper to taste
In a mixing bowl, combine the egg, salt and pepper and half-and-half and blend well.
Add butter spray and oil to a nonstick fry pan. Add minced onions to the pan and cook over medium heat until the onions become translucent.
Add the beaten egg mixture. As the eggs begin to cook, sprinkle them with the parsley flakes.
Just as the eggs begin to firm up in the pan, stir in the Dijonaisse mustard, then add the chopped faux crabmeat and stir it in as the eggs finish cooking.
Serve with a side of sliced ripe strawberries or a fresh cut melon slice.
Makes two generous servings.