Photo: Oxmoor House
Prep Time
5 Mins
Cook Time
5 Mins
Yield
4 servings

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

How to Make It

Step 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.

Step 2

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

Step 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.

Cooking Light Fresh Food Fast

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