Total Time
6mins
Prep 2 mins
Cook 4 mins

A recipe from Taste of Home that I made yesterday for breakfast. I loved it.

Ingredients Nutrition

Directions

  1. In a bowl, whisk together the egg whites and eggs.
  2. Stir in the salad dressing, mustard, parsley and garlic powder.
  3. In a non-stick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are almost set.
  4. Stir in cheese.
  5. Cook for 1 minute longer or until eggs are set and cheese is melted.
  6. Serve immediately.
Most Helpful

I used 2 whole eggs (cut the recipe back for one serving) & fresh herbs served with Garlic Ricotta stuffed mushrooms. Lovely Sunday Brunch

4 5

Made for a lovely brekky with some wholegrain toast..I used an Australian mustard and the last of my ranch dressing mixed with a little cream to make up the full amount. These were very tasty and much enjoyed. thanks for posting!

5 5

I made this as one serve for the DM as a light dinner (as she wasn't feeling the best, using 2 small eggs and 1 large egg white) and served with some wholemeal/wholegrain toast and rindless very little fat bacon (roasted in the oven). I didn't add the parsley as I knew there could be a possibility she wouldn't eat it in her present state. When cooking I used a spray of canola oil and also in the mix used dijon and jarlsberg cheese as that it what I had but at the end of the day the DM gobbled up the lot and thoroughly enjoyed, thank you Boomette, made for Potluck Tag.