Scrambled egg and bacon melt
2 large eggs
2 large egg whites
1/4 cup shredded fat-free cheddar cheese
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1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 slices Canadian bacon
1 tablespoon canola oil
1/2 green bell pepper, seeded, chopped
Makes 4 servings. 1. Whisk eggs, egg whites, cheddar, salt and pepper in medium bowl; set aside.
2. Cook Canadian bacon in medium nonstick skillet set over medium-high heat until lightly browned, about 2 minutes on each side. Transfer to plate; keep warm.
3. Heat oil in same skillet set over medium heat. Add bell pepper and cook, stirring, until softened, about 4 minutes. Add egg mixture. Spray skillet with nonstick spray. Add egg mixture and cook, stirring, until eggs are set and cheese melts, about 2 minutes.
4. Place 1 slice bacon and 1/4 of egg mixture on each of 4 plates and serve at once. Nutritional information (per serving): Calories 240 (48 percent from fat), protein 13 g, carbohydrates 18 g, fat 13 g (saturated 10 g), cholesterol 90 mg, sodium 541 mg, fiber 0.5 g