Creamy Scrambled Eggs with Scallions and Tomatoes

My name is Aletha and I am a Diabetic trying to get healthy and eating right, trying to stay away from fast foods and processed foods. It is not easy, but so far, I am doing alright. Since I have starting eating the way I was meant to eat, I am not hungry like I used to be. Yes, I would fill up on the fast foods and processed foods - it filled me up and it also got me a lot heavier than what I want, so I have to change for ME.

I made this recipe today. It is a Weight Watchers breakfast, and it is very good - and what I like about doing for me. Tomorrow I am going back to doing some exercise - it may not be much at first until I get this weight off, but I have to do this. I do hope that you will try this recipe - it is really good!


Creamy Scrambled Eggs with Scallions and Tomatoes

**NOTE BELOW**I modified this recipe for 2 servings

3 Weight Watchers plus points

Prep time:  8 min

Cook time:  3 min Serves: 4

1 spray(s) cooking spray    
4 large egg(s)  (I used 2 eggs)  
4 large egg white(s)  (I used 2 egg whites) 
1/3 cup(s) uncooked scallion(s), sliced  (I just cut a little bit; 2 Tablespoons)  
1/2 tsp table salt (I used just a sprinkle)  
1/8 tsp black pepper, freshly ground (I used just a sprinkle) 
3/4 cup(s) fresh tomato(es), diced (I used 2 Tablespoons)  
2 oz low fat cream cheese, cut into bits (I used Weight Watchers cream cheese, 1 little container) 

Coat a medium nonstick skillet with cooking spray; heat over medium heat. 

In a medium bowl, whisk together eggs, egg whites, scallions, salt and pepper until blended. Add egg mixture to skillet; cook, gently turning mixture with a heat-proof spatula or wooden spoon, until eggs start to set, about 2 minutes.

Stir in tomatoes and cheese; cook over low heat, gently stirring, just until eggs set, about 1 minute more (there should still be some creamy pieces of cheese). Yields about 3/4 cup per serving.