1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 2 servings |
||
| Calories 187 | ||
| Calories from Fat 124 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 433mg | 144% | |
| Sodium 487mg | 20% | |
| Potassium 158mg | 4% | |
| Total Carbohydrate 1.6g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 1.6g | ||
| Protein 13.1g | 26% | |
people who like this recipe also like:
" Whatever Floats Your Boat" Brownies!
By: Karen=^..^=
Jo Mama's World Famous Spaghetti
By: Sharlene~W
Kittencal's Moist Cheddar-Garlic Oven-Fried Chicken Breast
By: KITTENCAL
Pizza Dough for Thin Crust Pizza
By: UnknownChef86
Kittencal's Onion Patties/Latkes
By: KITTENCAL
Kittencal's Fluffiest Scrambled Eggs (Lower-Fat)
By: KITTENCAL
Once you make these eggs you will never go back to your old way again, this is the way the higher end restaurants prepare their eggs ----for six eggs you may increase the milk by 1 tablespoon, do not add in more than 1/4 teaspoon baking powder --- if you are not afraid of some extra calories for 4 eggs use 2 tablespoons whipping cream in place of low-fat milk 
SERVES 2
Ingredients
- 2 teaspoons butter (or to taste, can omit and vegetable spray)
- 4 large eggs
- 2 tablespoons low-fat milk
- 1/8 teaspoon baking powder (don't be shy to add in even 1/4 teaspoon)
- 1/4-1/2 teaspoon salt (or to taste)
- fresh coarse ground black pepper
- 1/2 cup grated low-fat cheddar cheese (optional)
Directions
1
In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.2
Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).3
Whisk eggs again briefly then mix in the cheese (if using).4
Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Kittencal's Fluffiest Scrambled Eggs (Lower-Fat) recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Pearls in Kuwait
On Oct 9, 2008
it's my first time ever to cook eggs, and this was de-lish! in our house, we have never had fluffy scrambled eggs, they were always over cooked... this one is a hero
From: mikey & ev
On Sep 1, 2008
Absolutely my go-to scrambled egg recipe. Just make sure to slide them out of the pan and onto the plate before they are "done" so that they're not overcooked. The baking powder is the hidden hero, helping to fluff the eggs up. Thanks!
From: Roxygirl in Colorado
On Aug 27, 2008
You are right! I can't go back to my "old" way of making scrambled eggs! The baking powder is a great tip. Thanks, Kittencal! Roxygirl
From: IB Alumni
On Aug 17, 2008
Made these for supper last night and they were great. I didn't add the cheese and increased the eggs to 6. Didn't tell DH about the baking powder until he commented on how yummy they were. We'll be having these again.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved