September 23, 2018
Breakfast, Dairy, Eggs,
Mexican, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Stove Top, Diabetic, Vegetarian, Butter/Margarine, Kosher Dairy more
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"From Australian Better Homes & Garden Diabetic Living November/December 2017."
Whisk eggs and skim milk.
Heat margarine in a small non-stick frying pan over medium heat and add garli, chilli and coriander roots and cook, stirring for 1 minute and then add whisked eggs and cook, stirring often for 2 to 3 minutes or until egg is just set.
Place toasted sourdough bread on a serving plate and spoon the egg mixture over the bread.
Combine tomato, coriander leaves and squeeze of lime spooned over egg mixture and serve.
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