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
Oxmoor House APRIL 2009
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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