Make this a balanced breakfast of champions by sprinkling your potatoes with a little thyme or minced fresh dill and seasoning the egg substitute with ground black pepper and a pinch of sea salt.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Arrange cooked asparagus and diced tomato onto one half of a plate. On the other half of the plate place the cooked scrambled eggs and yellow potatoes.

  • Serve with honeydew and yogurt to complete this balanced meal.

Nutrition Facts

255.8 calories; protein 26.9g 54% DV; carbohydrates 21.7g 7% DV; exchange other carbs 1.5; dietary fiber 3.2g 13% DV; sugars 3.8g; fat 6.5g 10% DV; saturated fat 1.3g 6% DV; cholesterol 1.9mg 1% DV; vitamin a iu 1948.7IU 39% DV; vitamin c 32.3mg 54% DV; folate 149.3mcg 37% DV; calcium 123.2mg 12% DV; iron 5.5mg 31% DV; magnesium 34.3mg 12% DV; potassium 936.2mg 26% DV; sodium 351.8mg 14% DV.