Garden Scrambled Eggs
This recipe will work with just about any vegetable. Try red onions, tomato, and bell peppers for a different onion flavor. Spinach, mushrooms, and shallots are another good choice.
Ingredients
- ⅓ cup Roma Tomatoes chopped
- ⅓ cup Onion chopped
- ⅓ cup Bell Peppers chopped
- 4 large Eggs
- ½ cup Liquid Egg Whites pick good quality 100% egg whites
- 2 tablespoons Fresh Parsley chopped
- 6 tablespoons Light Sour Cream
- 1 tablespoon Dijon Mustard
- ⅛ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
- Avocado Oil Cooking Spray
Instructions
- Spray a large nonstick skillet with cooking spray. Heat pan over medium heat. Add veggies and coat with cooking spray. Cook and stir for 3 minutes, or until veggies are tender.
- While veggies are cooking, whisk together eggs, egg whites, parsley, sour cream, Dijon, salt, and pepper.
- Add egg mixture to skillet. Heat over medium for 2 minutes. Let eggs begin to set around edges and bottom. Run a heat-resistant spatula around edges and through pan to form large curds. Continue cooking until eggs are set.
- Divide evenly between four plates and serve.
Nutrition Facts
Garden Scrambled Eggs
Amount per Serving
Calories
113
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Cholesterol
178
mg
59
%
Sodium
200
mg
9
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 1.5 serving
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.