Puffy crab meat and eggs on bagels
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick cooking spray | ||
| ½ | teaspoon | Butter |
| 2½ | tablespoon | Minced green onion |
| 1 | tablespoon | Minced green bell pepper |
| 1½ | tablespoon | Minced tomato |
| 1 | can | Crab meat - (6 oz); drained |
| 1 | Bagel | |
| 1 | Egg white | |
| ½ | cup | Nonfat egg substitute |
| (equivalent to 2 eggs) | ||
| Salt and pepper | ||
Directions
Spray small skillet with nonstick cooking spray. Add butter and melt over medium heat. Add 2 tablespoons green onion, bell pepper and 1 tablespoon tomato, then saute until tender, 2 to 3 minutes. Add crab meat and saute until heated through, about 1 minute. Slice bagel in half and begin toasting it. Beat egg white until stiff but not dry. Fold egg substitute into beaten egg white just until blended. Lightly season with salt and pepper to taste. Pour egg mixture over crab mixture in pan. Cook and stir as for scrambled eggs, gently stirring until egg is set. Remove bagel from toaster and spoon eggs over bagel halves. Sprinkle with remaining ½ teaspoon chopped tomato and green onion to garnish. Yields 2 servings.
Each serving: 131 calories, 649 mg sodium, 53 mg cholesterol, 2 grams fat, 26 grams carbohydrates, 27 grams protein, 1⅛ grams fiber Recipe Source: Los Angeles Times - 12-30-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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