The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.Per serving: 400 calories; 20 g protien; 22 g fat; 40 g carb; 8 g fiber.Read more about
healthy breakfast basics.