Vegetable Scrambled Eggs Recipe
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Vegetable Scrambled Eggs Recipe

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


  • 4 large 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

3/4 cup: 96 calories, 0 fat (0 saturated fat), 1mg cholesterol, 567mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 14g protein.


  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

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MY REVIEW User ID: 3572716 40258
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."

daisey5 User ID: 146806 13973
Reviewed Jul. 20, 2011

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

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