Eleanor’s Scrambled Eggs
Prep Time
5 minutes
Cook time
10 minutes
Total time
15 minutes
Ingredients
- 1 tablespoon unsalted butter
- 6 eggs, lightly beaten
- 3 tablespoons light (table) cream
- ½ teaspoon salt
Instructions
- Melt butter in a pan.
- Stir lightly beaten eggs with the cream.
- Add salt and cook on medium-low heat, stirring gently until softly firm
Adapted from: Henrietta Nesbitt’s The Presidential Cookbook: Feeding the Roosevelts and Their Guests
Nutrition per serving (3 servings)
Calories 220 • Total Fat 18g • Saturated Fat 8g • Sodium 535mg • Total Carbohydrates 1g • Dietary Fiber 0g • Added Sugars 0g • Protein 13g
Dietitian’s Note
Eggs are rich in protein and micronutrients, but also cholesterol. Adding chopped or diced spinach, tomatoes, onions, bell peppers, zucchini, eggplant, or other vegetables adds nutrients and variety. Consider using Greek yogurt instead of cream (or add egg whites) to boost the protein and discarding half the yolks to halve the cholesterol.
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Nutrition per serving (3 servings)
Calories 220 • Total Fat 18g • Saturated Fat 8g • Sodium 535mg • Total Carbohydrates 1g • Dietary Fiber 0g • Added Sugars 0g • Protein 13g
Dietitian’s Note
Eggs are rich in protein and micronutrients, but also cholesterol. Adding chopped or diced spinach, tomatoes, onions, bell peppers, zucchini, eggplant, or other vegetables adds nutrients and variety. Consider using Greek yogurt instead of cream (or add egg whites) to boost the protein and discarding half the yolks to halve the cholesterol.
