Vegetable Scrambled Eggs Recipe

Vegetable Scrambled Eggs Recipe photo by Taste of Home

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

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Vegetable Scrambled Eggs Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

5 5 10

Ingredients

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

Directions

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

Nutritional Facts 1 serving (prepared with egg substitute, fat-free milk and 1/4 teaspoon salt) equals 96 calories, 0 fat (0 saturated fat), 1 mg cholesterol, 567 mg sodium, 9 g carbohydrate, 2 g fiber, 14 g protein

Originally published as Vegetable Scrambled Eggs in Cookin' Up Country Breakfasts Cookbook , p25

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Vegetable Scrambled Eggs

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Reviewed on Jan. 01, 2012 by chrissteve

Generous portion and tasty! I don't think I'd realize it was egg substitute. I took a few minutes to soften the peppers and onions in the skillet before I poured in the egg sub.