MAKES 2 SERVINGS / PREP: 5 MINUTES / COOK: 5 MINUTES / TOTAL: 10 MINUTES
Some of my patients have been fantastic chefs, whereas others haven’t known their way around the kitchen. For some, bariatric surgery is a stepping-stone to leaving behind fast food, microwave dinners, and restaurant dining, and an opportunity to learn the very basics about cooking. Here is a recipe to make the perfect scrambled eggs, step by step, and some tips for how to jazz them up.
Nonstick cooking spray
1 tablespoon low-fat milk
½ teaspoon dried thyme
Freshly ground black pepper
1 Set a small skillet over medium heat and coat the bottom of the skillet with cooking spray.
2 In a small bowl, beat the eggs lightly with a fork or whisk. Beat in the milk and thyme.
3 Add the egg mixture to the skillet, and turn down the heat to medium-low.
4 Stir the eggs gently and constantly with a rubber spatula for 4 to 5 minutes, until they are fluffy and cooked thoroughly.
5 Season with black pepper and enjoy.
Post-op tip: After cooking, toss these eggs in the blender to eat on the pureed diet. Eat them immediately while they are still warm. Consider adding additional powdered egg whites (1 tablespoon) to the egg and milk mixture for additional protein. Mix well to dissolve the egg white powder, and you will never know it’s there, as the taste does not change. You can add cheese for additional protein as well. When you advance to a soft diet or general consistency diet, add chunks of lean ham or deli turkey to continue to focus on protein. Additional seasonings to jazz up your eggs include rosemary, chives, or dill, or top with salsa or hot sauce.
Per Serving (¼ cup): Calories: 87 Total fat: 6g Sodium: 83mg Total carbs: 1g Sugar: 0g Fiber: 0g Protein: 7g
¼ cup or 1 egg ½ cup or 2 eggs 2 eggs