Spanish Breakfast Scramble

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

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 0.0%
  • Fat: 3.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.7g
  • Carbohydrate: 4.8g
  • Fiber: 0.7g
  • Cholesterol: 159mg
  • Iron: 2.6mg
  • Sodium: 397mg
  • Calcium: 75mg

Ingredients

  • 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

Preparation

  1. 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. 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.
  3. carbo rating: 4
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