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

Recipe by Southern Living December 2001

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

187 calories; calories from fat 56%; fat 11.7g; saturated fat 3.9g; mono fat 4.4g; poly fat 1.5g; protein 16g; carbohydrates 3g; fiber 0.5g; cholesterol 427mg; iron 1.4mg; sodium 356mg; calcium 113mg.
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