| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
La, Times |
2 |
servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 1/2 |
ts |
Butter |
| 2 1/2 |
tb |
Minced green onion |
| 1 |
tb |
Minced green bell pepper |
| 1 1/2 |
tb |
Minced tomato |
| 1 |
cn |
Crab meat – (6 oz); drained |
| 1 |
|
Bagel |
| 1 |
|
Egg white |
| 1/2 |
c |
Nonfat egg substitute |
|
|
(equivalent to 2 eggs) |
|
|
Salt and pepper |
INSTRUCTIONS
Spray small skillet with nonstick cooking spray. Add butter and melt over
medium heat. Add 2 tablespoons green onion, bell pepper and 1 tablespoon
tomato, then saute until tender, 2 to 3 minutes. Add crab meat and saute
until heated through, about 1 minute. Slice bagel in half and begin
toasting it. Beat egg white until stiff but not dry. Fold egg substitute
into beaten egg white just until blended. Lightly season with salt and
pepper to taste. Pour egg mixture over crab mixture in pan. Cook and stir
as for scrambled eggs, gently stirring until egg is set. Remove bagel from
toaster and spoon eggs over bagel halves. Sprinkle with remaining 1/2
teaspoon chopped tomato and green onion to garnish. Yields 2 servings.
Each serving: 131 calories, 649 mg sodium, 53 mg cholesterol, 2 grams fat,
26 grams carbohydrates, 27 grams protein, 1.13 grams fiber
Recipe Source: Los Angeles Times - 12-30-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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