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Vegetable Scrambled Egg Substitute Recipe
Vegetable Scrambled Egg Substitute Recipe photo by Taste of Home

Vegetable Scrambled Egg Substitute Recipe

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These scrambled eggs are packed with a variety of veggies, giving you an instant healthy start to your day.—Marilyn Ipson, Rogers, Arkansas
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 1 cup egg substitute
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 1/4 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small tomato, chopped and seeded

Nutritional Facts

1 serving equals 90 calories, trace fat (trace saturated fat), 1 mg cholesterol, 563 mg sodium, 8 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Directions

  1. In a small bowl, combine the egg substitute, green pepper, onions, milk, salt and pepper.
  2. Pour into a nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Add tomato; cook and stir until completely set. Yield: 2 servings.
Originally published as Vegetable Scrambled Eggs in Comfort Food Diet bookazine 2010

Nutritional Facts

1 serving equals 90 calories, trace fat (trace saturated fat), 1 mg cholesterol, 563 mg sodium, 8 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Reviews for Vegetable Scrambled Egg Substitute

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Reviewed Mar. 24, 2014

"Veggie filled goodness."

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