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Corn, peppers, zucchini and green onions add fresh flavor and color to these dill-seasoned eggs shared by Diane Hixon. "They're great for brunch or served as a nice light supper," suggests the cook from Niceville, Florida.
This recipe is:
Nutritional Facts 1 serving (1 each) equals 329 calories, 22 g fat (10 g saturated fat), 455 mg cholesterol, 600 mg sodium, 13 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Deluxe Scrambled Eggs in
July/August 1999, p12
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