BACON-PEA-SWISS SCRAMBLE

TURKEY BACON OR LOWER-SODIUM, LESS-FAT BACON ARE GOOD OPTIONS IN THIS LIGHT AND HEALTHY VEGGIE AND EGG SCRAMBLE. FILL OUT THE MEAL BY SERVING IT WITH WHOLE GRAIN TOAST OR TORTILLAS.

START TO FINISH 25 minutes

• Nonstick cooking spray
• 2 slices turkey bacon, cut crosswise into thin strips
• 3 eggs
• 2 Tbsp. reduced-sodium chicken broth
• ¼ to ½ tsp. sriracha sauce
• ¼ cup frozen peas, thawed and drained
• ¼ cup grape or cherry tomatoes, quartered
• 2 Tbsp. finely shredded Swiss cheese
• 2 tsp. snipped fresh Italian parsley

1. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add bacon; cook 2 minutes or until browned. Remove bacon; discard any fat. Return skillet to medium-low heat.

2. In a bowl whisk together eggs, broth, and sriracha. Stir in bacon and peas.

3. Pour egg mixture into hot skillet. Cook over medium-low heat, without stirring, until mixture begins to set. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until almost set. Fold in tomatoes, cheese, and parsley. Cook 30 seconds more or until egg mixture is cooked through but still glossy and moist. MAKES 2 SERVINGS.

PER SERVING 194 cal., 12 g fat (5 g sat. fat), 302 mg chol., 372 mg sodium, 5 g carb., 1 g fiber, 15 g pro.