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

Vegetable Scrambled Eggs Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

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

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

Directions

  1. 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.
Originally published as Vegetable Scrambled Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p25

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

Reviews for Vegetable Scrambled Eggs

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 1, 2012

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.

MY REVIEW
Reviewed Jul. 20, 2011

I even added in a little ham. These were very good.

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