- 9 egg whites
- 3 Eggland's Best Eggs
- 1/2 cup reduced-fat sour cream
- 1/4 cup fat-free milk
- 2 green onions, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 drops yellow food coloring, optional
- 3/4 cup shredded reduced-fat cheddar cheese
- In a large bowl, whisk the egg whites and eggs. Add the sour cream, milk, onions, salt, pepper and food coloring if desired.
- Pour into a large nonstick skillet coated with cooking spray; cook and gently stir over medium heat until eggs are completely set. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes to allow cheese to melt. Yield: 6 servings.
Originally published as Lightly Scrambled Eggs in Light & Tasty August/September 2001, p13
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