Add variety to your breakfast.
Combine smoothie ingredients in blender. Cover and process until smooth, stopping to scrape down sides with spatula. Taste; adjust with stevia as/if needed. Pour into 4 glasses and set aside. Pour Egg Beaters into a bowl and whisk in olive oil, garlic powder, turmeric and pepper. When well blended, stir in onion. Spray a 12-inch skillet with cooking spray and heat over medium-high heat. Pour in egg mixture all at once, then reduce heat to medium-low. As eggs begin to set up, almost immediately push cooked portion aside with a pancake turner and let uncooked portion run underneath. Repeat as eggs start to set. Keep moving spatula in a circle and continue cooking until cooked throughout but still glossy and moist, 5 to 6 minutes. Do not allow eggs to dry out. Transfer eggs to 4 serving plates and top with diced tomatoes and basil. Serve with fruit smoothie.
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