My only experience with microwave scrambled eggs was 34 years ago when my mother bought her first microwave. They were rubbery and not very tasty at all. Several months back, my daily Hungry Girl e-newsletter had a recipe for scrambled eggs with cheese that sounded pretty good. I was leery since it was a microwave recipe. I decided to give it a shot.
This is a very low-calorie and low fat recipe. It uses Egg Beaters and has no cooking oil. The cheese is the 35 calorie Laughing Cow cheese wedge.
To my surprise, these eggs are pretty good. They are not at all rubbery and are light and fluffy. I think the cheese makes the difference. This recipe is also an excellent choice for those who are beginning their post-op bariatric journey. It can be eaten in the early stages after surgery. I know you might me uncertain about this recipe. I urge you to give it a try. You will have tasty scrambled eggs in less than 2 minutes.
Actually Pretty Good Microwave Scrambled Eggs
1/2 cup of Egg Beaters egg substitute (equivalent of 2 eggs)
1 wedge of your favorite flavor Laughing Cow low calorie cheese
Salt and pepper to taste
Lightly spray a tall coffee mug with cooking spry. Pour the Egg Beaters into the mug. Salt and pepper to taste. Microwave for 1 minute. While the eggs are microwaving, cut the cheese wedge into small pieces. Remove the mug and stir in the pieces of the cheese wedge. The eggs will be half cooked. Return the mug to the microwave and cook for an additional 45 seconds. That’s it!