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Scrambled Eggs with Vegetables
I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. Scrambled eggs with vegetables goes perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas
Ingredients
- 4 large eggs, lightly beaten
- 1/4 cup fat-free milk
- 1/2 cup chopped green pepper
- 1/4 cup sliced green onions
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 small tomato, chopped and seeded
Directions
- 1. In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.
Nutrition Facts
3/4 cup: 173 calories, 10g fat (3g saturated fat), 373mg cholesterol, 455mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.
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