Meal Details
Basic scrambled eggs
1. Basic scrambled eggs
240 cals, 19p, 1c, 18f (per meal)
  • ,
  • 3 large (150g)
  • 1/4 tbsp (4mL)
  • Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
    1
    Beat eggs in medium bowl until blended.
    2
    Heat oil in large nonstick skillet over medium heat until hot.
    3
    Pour in egg mixture.
    4
    As eggs begin to set, scramble them.
    5
    Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains. Season with salt/pepper.
    Blueberries and cream
    2. Blueberries and cream
    215 cals, 2p, 7c, 19f (per meal)
  • 1/4 cup (53mL)
  • 1/3 cup (49g)
  • Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
    1
    Place the blueberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.
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