Garden Scrambled Eggs

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

Yield: 4 servings
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 2. While vegetables cook, combine eggs, egg whites, and remaining ingredients in a medium bowl, stirring with a whisk.
  3. 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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