Veggie Egg Scramble with toast and bacon

1/2 poblano pepper
2 green onions
1 tsp olive oil
1 pat butter
1 egg
2 egg whites
1 tbsp water
1/2 roma tomato
1/2 oz blue cheese
1 slice of wheat toast
2 slices of bacon
Louisiana hot sauce

Slice one half of a poblano pepper into bite sized pieces. Slice two green onions (white and green part)

In a 10-12" skillet heat one pat of butter and one tsp. of olive oil. Place the peppers and green onions in the pan on medium heat.

Meanwhile, mix one egg with two egg whites in a bowl. Whisk the eggs and add 1 tbsp. of water, whisking again.

Pour the egg mixture into the skillet over the peppers. Sprinkle the 1/2 oz of crumbled blue cheese over the eggs. Wait for the eggs to start to cook around the edges and then scramble the egg mixture.

When eggs are cooked, place them on a plate. Sprinkle 1/2 chopped roma tomato over the top of the eggs. Serve with one slice of lightly buttered wheat toast and two slices of bacon.

Bacon, bread and butter is included in the calorie count.

Number of Servings: 1

Recipe submitted by SparkPeople user FAERLITE.