Spanish Breakfast Scramble

Why settle for plain scrambled eggs when you can pump them up with hot sauce and veggies?


4 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 116
Caloriesfromfat 0.0 %
Fat 3.9 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.7 g
Carbohydrate 4.8 g
Fiber 0.7 g
Cholesterol 159 mg
Iron 2.6 mg
Sodium 397 mg
Calcium 75 mg


Cooking spray
3/4 cup chopped seeded tomato
1/4 cup chopped green bell pepper
1/4 cup sliced green onions
3 large eggs
1 1/2 cups egg substitute
1/4 cup fat-free milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon hot sauce


1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add tomato, bell pepper, and onions; sauté until tender, stirring occasionally. Remove mixture from pan, and set aside.

2. Combine eggs and next 5 ingredients in a large bowl; beat well with a whisk. Pour mixture into pan, and cook over low heat, stirring occasionally. Cook until eggs are set but still moist. Remove from heat. Stir in reserved vegetable mixture. Transfer to serving plates, and serve immediately.

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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