Vegetable Scrambled Eggs

  Breakfast

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit.

Vegetable Scrambled Eggs

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 2 servings.

Ingredients

  • 4 large eggs, lightly beaten
  • 1/4 cup fat-free milk
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small tomato, chopped and seeded

Instructions

  • 1. In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts

3/4 cup: 173 calories, 10g fat (3g saturated fat), 373mg cholesterol, 455mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 15g protein.
Diabetic Exchanges:
2 medium-fat meat, 1 vegetable.

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