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    You are in: Home / Recipes / Spicy Scrambled Egg Beaters (Ww) Recipe
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    Spicy Scrambled Egg Beaters (Ww)

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    2 Total Reviews

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    • on April 06, 2011

      First I switched canola oil to olive oil. Used farm fresh eggs from a local source.
      I would suggest cooking the eggs less time than indicated. I cooked them for about
      a total of 1 1/2 minutes, raising the pan above the heat, lowering, raising, all the time
      stirring the eggs so they're soft and fluffy. The cilantro was left uncooked and used as a garnish.
      Be careful how much cayenne you use as the first egg I made the cayenne overpowered the other flavors. An interesting combination of flavors. Delicious on grilled pugliese. Reviewed for Veg Tag/April.

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    • on September 10, 2009

      I made these last night and they were quite yummy. I forgot that I recently had a run in with bad eggs and so I don't really enjoy them at all anymore, so I was a little nervous about this recipe. But I tried it anyway and I am glad I did! The accompanying ingredients masks the eggy flavor enough that I was very able to enjoy them! I did not have egg beaters on hand so I used 4 egg whites and that worked fine. I also used green chiles instead of the bell pepper (I don't like bell pepper). And I did not use the tomato since I really don't like tomatoes! I know it sounds like I really altered this -- but I did not set out to do so! And they turned out so well and I am so happy I can (sometimes) eat eggs again! I also made them to accompany Brunch Panini Breakfast for Dinner! Thanks!!! [Made for Newest Zaar]

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    Nutritional Facts for Spicy Scrambled Egg Beaters (Ww)

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 94.6
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 377.7 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 1.3 g
    Sugars 4.2 g
    Protein 12.3 g


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