Italian Scrambled Eggs
- 2 eggs
- 1 Tbs. Italian bread crumbs
- 1 Tbs. milk or water
- salt and pepper to taste
- parmesean cheese, salsa, and sour cream
- (Low fat cottage, butter, milk, and eggbeaters may be used successfully)
Whip eggs, add milk, bread crumbs, salt and pepper.
Spray small skillet with Pam, and add a dab of butter or margarine. Heat skillet, add whipped egg mixture, stir as eggs congeal, and are light and fluffy. Top with parmesean cheese. Very good with sour cream and salsa also.