Entire recipe: 180 calories, 1g fat (<0.5g sat fat), 593mg sodium, 7.5g carbs, 1g fiber, 4g sugars, 34.5g protein --PointsPlus® value 4* -- SmartPoints® value 2*
YUM! If you crave leftover Thai food first thing in the morning, this might be your new favorite breakfast...
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 tsp. reduced-sodium/lite soy sauce
2 oz. cooked and chopped skinless lean chicken breast
1/2 cup chopped bean sprouts
2 tbsp. chopped scallions, divided
Optional topping: Sriracha hot chili sauce
In a medium bowl, combine egg substitute with soy sauce and mix well. Add chicken breast, bean sprouts, and 1 tbsp. scallions. Gently stir and set aside.
Bring a small skillet (with a lid) sprayed with nonstick spray to medium heat on the stove. Evenly add egg mixture to the skillet. Cover and cook, without scrambling, for about 6 minutes, until egg is mostly cooked and the underside has lightly browned.
Carefully flip omelette and continue to cook (uncovered, without scrambling) for about 2 minutes, until egg is fully cooked.
Serve and top with remaining 1 tbsp. scallions. If you like, top or serve with Sriracha hot sauce. Enjoy!
MAKES 1 SERVING