Meal Details
1. Basic scrambled eggs
320 cals, 25p, 1c, 24f (per meal)
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.
3. Raspberries
125 cals, 3p, 12c, 1f (per meal)
7 cup (861g)
Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.