Lightly Scrambled Eggs Recipe

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Lightly Scrambled Eggs Recipe
Lightly Scrambled Eggs Recipe photo by Taste of Home
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Lightly Scrambled Eggs Recipe

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Wake up your taste buds with this fluffy entree, enhanced with sour cream, green onions and cheese. To keep it light, Patricia Kaliska of Phillips, Wisconsin uses reduced-fat and fat-free ingredients.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 9 egg whites
  • 3 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

Directions

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

Nutritional Facts

1/3 cup: 135 calories, 7g fat (4g saturated fat), 122mg cholesterol, 331mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.

  • 9 egg whites
  • 3 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
  1. In a large bowl, whisk the egg whites and eggs. Add the sour cream, milk, onions, salt, pepper and food coloring if desired.
  2. 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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