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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 103.8
  • Total Fat: 0.4 g
  • Cholesterol: 1.7 mg
  • Sodium: 515.3 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 13.0 g

View full nutritional breakdown of Vegetable Scrambled Eggs (adapted) calories by ingredient
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Vegetable Scrambled Eggs (adapted)

Submitted by: JLHNELL

Introduction

Adapted from Taste of Home Comfort Food Diet recipe (added more veggies, added garlic powder)
I am having 2 servings with a bowl of sliced strawberries for a hearty delicious breakfast. And I'm not an egg eater, they're delicious! :)
Adapted from Taste of Home Comfort Food Diet recipe (added more veggies, added garlic powder)
I am having 2 servings with a bowl of sliced strawberries for a hearty delicious breakfast. And I'm not an egg eater, they're delicious! :)

Number of Servings: 4

Ingredients

    1 3/4 cup egg beaters (one small container)
    1 dry pint grape tomatoes
    1 1/2 cup chopped peppers
    1 cup chopped onions
    1/2 cup fat-free milk
    1/2 tsp salt
    1/4 tsp black pepper
    1/2 tsp garlic powder

Directions

In medium bowl, combine egg substitute, peppers, onions, milk, salt and pepper. Pour into non-stick cooking skillet coated with cooking spray. Stir and cook over medium heat until eggs almost set. Add tomatoes; cook and stir until completely set.

Makes 4 hearty servings.

Number of Servings: 4

Recipe submitted by SparkPeople user JLHNELL.






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