Anti-Inflammatory Scramble in a Jiffy – Hispanic Style
- 01, 15, 2015
- Category Easy, Healthy Breakfast & Brunch Recipes, Recipes for Anti Inflammation from Chef Kelly Yorke, Vegetarian
- Posted By TheraCuisine
- Comments Off on Anti-Inflammatory Scramble in a Jiffy – Hispanic Style
Anti-Inflammatory Egg Scramble Recipe
Author: Chef Kelly Yorke
Serves: 4 Servings

Ingredients
- 2 tsp. Chili powder
- 1 Tbls. Cilantro leaf, dried (also called coriander or Chinese parsley)
- 1 tsp. Cumin powder (ground cumin seeds)
- 1 tsp. Garlic powder (not garlic salt)
- 1 tsp. Onion powder
- 1 tsp. Ground dried turmeric
- 2 cups Liquid pasteurized no cholesterol egg product
- (such as Egg Beaters®)
- ½ cup Milk, whole, organic
- 8 Tbls. Cheese, Mexican blend, reduced fat, shredded,
- (about 2 oz.)
- 4 Tbls. Salsa, ready-to-serve (about 2 oz.)
- 1 whole Sliced Green onion (about 1 oz.)
Instructions
- Spray the inside of four coffee mugs with cooking oil spray, olive oil is recommended.
- In a quart sized bowl whisk together the spices, liquid eggs, and milk. Pour about ⅝ cup of the whisked egg mixture into each prepared mug.
- Place cups in a microwave oven and cook on high for about 3 minutes. Open microwave stop-diabetes-meds.com the contents of each mug - the eggs should be partially set. Close door and continue to cook on high for about another 2 minutes or until the eggs are puffed and almost fully set.
- Remove coffee cups and top the eggs in each mug with a tablespoon of salsa, 2 tablespoons of shredded cheese and some sliced green onion.
- Season with salt and pepper (if desired).
Nutrition Information
Calories: 186, Fat: 18g, Carbohydrates: 7g, Sodium: 387mg, Fiber: 1g, Protein: 20g, Cholesterol: 14mg
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