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


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


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


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.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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