April 8th, 2012
Recipe courtesy of newscanada.com. This recipe was developed for the Almond Board of California by Bonnie Taub-Dix, R.D.
In a dry non-stick skillet over low heat, lightly toast sliced almonds until golden brown. Set aside.
In a bowl, whisk egg and egg whites together. Season with salt and pepper and set aside.
In the same skillet over medium heat, heat the oil and cook the garlic until lightly browned, about one minute. Add mushrooms and spinach and cook until spinach has wilted, about 2-3 minutes. Add tomatoes and cook, stirring, just one minute more.
Reduce heat and gently pour eggs into pan, but do not stir. Cook and gently push and lift eggs with a heat-proof spatula while tilting the pan from one side to the other, until eggs are just set.
Spread goat cheese onto egg mixture, sprinkle with toasted almonds.
Slide scramble from the pan to a plate and serve.
374 calories, 3 g fibre, 8 g fat, 23 g protein, 11 g carbs. Excellent source of vitamin E and magnesium.