Asian Scrambled Eggs
with Bean Sprouts
|Saturated Fat Acids||4.2 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Peel and finely chop ginger.
Rinse and chop scallions into thin rings.
Cut chile pepper in half lengthwise, remove seeds, rinse and finely chop.
Remove the tough outer layers of lemongrass and trim off the tough portion of root end. Finely chop 5 cm (approximately 2 inches) of the stalk closest to the root end.
Whisk together eggs and coconut milk. Season with salt. Mix in ginger, scallions, chile pepper and lemongrass.
Pour egg mixture into a non-stick pan over low heat and slowly stir with a spatula, folding curds from edge of pan to center.
Rinse and drain bean sprouts.
Rinse lime and cut into wedges.
Serve scrambled eggs alongside bean sprouts and lime wedges.