Eggs, Scrambled W/cream Cheese Modified Lc-2.8/sdairy, egg 2 large egg; lightly beaten 1 tablespoon cream, heavy 1/8 pkg (08 oz) cream cheese; cut into bits (1 oz) 1 tbs butter Prep: 5 min, Cook: 5 min. Combine eggs, milk and cream cheese in a bowl. Season with salt and pepper to taste and set aside. Melt butter in a nonstick skillet over medium low heat. Add eggs and cook slowly, stirring constantly with a wooden spoon until eggs are just set but still creamy. (Do not overcook.) Per serving: calories 334, fat 29.0g, 78% calories from fat, cholesterol 480mg, protein 15.2g, carbohydrates 2.7g, fiber 0.0g, sodium 218mg. Here's another way to boost fat without noticing it ... the cream cheese disappears in the scrambled eggs but the eggs are moist and extra good. Donna/FL NYC Nutrition Analysis (per serving or yield unit): water=106.6 g; calories=358.2; protein=15.36 g; total fat=31.72 g; carbohydrate=2.83 g; ash=1.41 g; calcium=96.99 mg; phosphorus=228.1 mg; iron=1.81 mg; sodium=220.4 mg; potassium=186.5 mg; magnesium=14.58 mg; zinc=1.33 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=1505 IU; vitamin E=1.39 mg ATE; thiamin=0.07 mg; riboflavin=0.6 mg; niacin=0.12 mg; pantothenic acid=1.41 mg; vitamin B6=0.16 mg; folate=52.06 ug; vitamin B12=1.2 ug; saturated fat=16.68 g; monounsaturated fat=10.01 g; polyunsaturated fat=2.16 g; cholesterol=488.3 mg; selenium=32.02 ug; refuse=7.23%; %cal as carb:prot:fat=3:17:80; WW Pts=10.12; (complete analysis) |
