Easy Breakfast Scramble

Yield: 6 servings

Exchanges per serving: 1 ½ Lean Meat

Per serving:
Calories 92
Carbohydrate 3.2g
Protein 10.9g
Fat 3.7g
Cholesterol 114mg
Fiber 0.4g
Sodium 161mg


Vegetable cooking spray
¾ cup seeded, chopped tomato
¼ cup chopped green pepper
¼ cup sliced green onions
3 eggs
1 ½ cups frozen egg substitute, thawed
¼ cup skim milk
¼ cup (1 ounce) shredded reduced-fat Cheddar cheese
1/8 teaspoon pepper
1/8 teaspoon hot sauce


1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add tomato, green pepper, and green onions; saute until tender. Remove mixture from skillet, and set aside.

2. Combine eggs and next 5 ingredients in a large bowl; beat well with a wire whisk. Pour mixture over skillet, and cook over low heat, stirring gently. Cook until mixture is firm, but still moist.

3. Remove from heat. Stir in vegetable mixture. Serve immediately.

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