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

Recipe by Oxmoor House January 2005

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

116 calories; fat 3.9g; saturated fat 1.2g; protein 14.7g; carbohydrates 4.8g; fiber 0.7g; cholesterol 159mg; iron 2.6mg; sodium 397mg; calcium 75mg.
Advertisement
Advertisement