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




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

1 serving
256 calories; protein 26.9g; carbohydrates 21.7g; dietary fiber 3.2g; sugars 3.8g; fat 6.5g; saturated fat 1.3g; cholesterol 1.9mg; vitamin a iu 1948.7IU; vitamin c 32.3mg; folate 149.3mcg; calcium 123.2mg; iron 5.5mg; magnesium 34.3mg; potassium 936.2mg; sodium 351.8mg.