Bitsy's Kitchen
Scrambled Eggs with Cod and Roasted Red Pepper
10 ounces cod fillet
4 eggs
4 egg whites
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. olive oil
1 garlic clove, minced
1/2 cup roasted red bell pepper
1/4 tsp. dried sage leaves, crumbled
Four 1-oz. slices country white bread (1/2" slices), toasted
1 Tbsp. + 1 tsp. anchovy paste
In medium nonstick skillet, bring 2 cups water to a boil. Reduce heat to low; add cod. Poach cod 5-7 minutes, until fish flakes easily when tested with fork. With slotted spoon, transfer cod to paper towels to drain. Flake cod; set aside.
In medium bowl, with wire whisk, combine eggs, egg whites, salt and black pepper.
In large nonstick skillet, heat oil; add garlic. Cook over medium-low heat, stirring frequently, until golden brown. Add egg mixture; cook, stirring gently, until mixture forms soft, creamy curds.
With fork, stir in bell pepper, sage and flaked cod; cook, stirring occasionally, 1-2 minutes, until mixture is heated through. Spread each toast slice with 1 teaspoon of the anchovy paste; place each on a plate. Top each toast slice with one-fourth of the egg mixture.
Makes 4 servings
SERVING (1 SLICE TOAST, 1/2 CUP EGG MIXTURE) PROVIDES: 1/2 Fat, 1/4 Vegetable, 2 1/4 Proteins, 1 Bread, 20 Optional Calories.
PER SERVING: 265 Calories, 9 g Total Fat, 2 g Saturated Fat, 247 mg Cholesterol, 700 mg Sodium, 17 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 86 mg Calcium .