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