Veggie Scramble

Veggie Scramble Recipe
To lower calories and cholesterol, substitute 2 cups egg substitute for 8 eggs or use 4 whole eggs and 1 cup egg substitute.

Yield:

Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 187
Caloriesfromfat 56 %
Fat 11.7 g
Satfat 3.9 g
Monofat 4.4 g
Polyfat 1.5 g
Protein 16 g
Carbohydrate 3 g
Fiber 0.5 g
Cholesterol 427 mg
Iron 1.4 mg
Sodium 356 mg
Calcium 113 mg

Ingredients

1/2 small red bell pepper
1/2 small green bell pepper
1/4 small sweet onion
Vegetable cooking spray
8 large eggs, lightly beaten
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

Chop bell peppers and onion. Cook in a large skillet coated with cooking spray over medium-high heat 5 minutes or until vegetables are tender.

Whisk together eggs, salt, and pepper. Add mixture to skillet, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Sprinkle with cheese, and continue cooking until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Serve immediately with whole-grain toast.

Note:

December 2001
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