Garden Scrambled Eggs

Garden Scrambled Eggs Recipe
Photo: Oxmoor House
Bring garden freshness to your table with these veggie-laden scrambled eggs. Red tomato, juicy onion, and green bell pepper perk up this traditional breakfast dish.

Prep: 5 minutes; Cook: 5 minutes

Yield:

4 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 133
Caloriesfromfat 54 %
Fat 8 g
Satfat 3.3 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 11 g
Carbohydrate 4.3 g
Fiber 0.5 g
Cholesterol 220 mg
Iron 1.2 mg
Sodium 263 mg
Calcium 59 mg

Ingredients

Butter-flavored cooking spray
3/4 cup refrigerated prechopped tomato, onion, and bell pepper mix
4 large eggs
4 large egg whites
2 tablespoons chopped fresh parsley
6 tablespoons reduced-fat sour cream
1 tablespoon Dijon mustard
Dash of salt
Dash of black pepper

Preparation

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray; add tomato mixture. Coat vegetables with cooking spray; cook 3 minutes or until vegetables are tender, stirring often.

2. While vegetables cook, combine eggs, egg whites, and remaining ingredients in a medium bowl, stirring with a whisk.

3. Add egg mixture to pan; cook over medium heat 2 minutes. Do not stir until mixture begins to set on bottom. Draw a heat-resistant spatula through egg mixture to form large curds. Do not stir constantly. Egg mixture is done when thickened, but still moist. Serve immediately.

Note:

Cooking Light Fresh Food Fast

April 2009
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