Wednesday, February 4, 2009

Great Eggs

Last Saturday, I made one of my better impromptu recipes. I wanted an egg, but I wanted more than one egg could provide while still keeping the cholesterol and fat down.

So, I combined the following in a bowl:

then I cooked it in a pan until I was sure that the egg was safe to eat.

It was amazingly good on toast. I added a little Texas Pete's, but it wasn't really necessary.

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