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Garden Scrambled Eggs

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


  • 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

Nutrition 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

How to Make It

  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.

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