Veggie Scramble

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 56%
  • Fat: 11.7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 16g
  • Carbohydrate: 3g
  • Fiber: 0.5g
  • Cholesterol: 427mg
  • Iron: 1.4mg
  • Sodium: 356mg
  • Calcium: 113mg

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

  1. 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.
  2. 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.
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