This was a good basic recipe to use up some veggies in the fridge. I used all egg whites to make it healthier and some black beans with cheese.
Garden Scrambled Eggs
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
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- Calories: 133
- Calories from fat: 54%
- Fat: 8g
- Saturated fat: 3.3g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.8g
- Protein: 11g
- Carbohydrate: 4.3g
- Fiber: 0.5g
- Cholesterol: 220mg
- Iron: 1.2mg
- Sodium: 263mg
- Calcium: 59mg
- 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.
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