Chicken Scramble

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You may use whole eggs, egg substitute or egg whites for this recipe depending on your specific needs. If you are using only egg whites instead of whole eggs, you will need to quadruple the number of egg whites (approximately 4.4 egg whites = 1 whole egg) as compared to the calories of whole eggs.

Makes 1 servings

2 whole eggs or 8 egg whites
3 ounces chicken breast (about the size of a deck of cards), cooked and diced
1 1/2 ounces Parmesan cheese grated
1/2 tablespoon fresh basil, chopped
1/2-1 tablespoon butter or non-stick spray

1. Coat a skillet with butter and place over medium heat.
2. Lighlty beat the eggs with a fork and add to the pan. Cook, stirring until halfway set. Add the diced chicken and cook thoroughly. Add salt and pepper to taste. Garnish with fresh basil and serve.

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