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. Source: Diabetic Living Magazine

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

256 calories; 6.5 g total fat; 1.3 g saturated fat; 2 mg cholesterol; 352 mg sodium. 936 mg potassium; 21.7 g carbohydrates; 3.2 g fiber; 4 g sugar; 26.9 g protein; 1949 IU vitamin a iu; 32 mg vitamin c; 149 mcg folate; 123 mg calcium; 6 mg iron; 34 mg magnesium;