Vegetable Scrambled Eggs

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 94.1
  • Total Fat: 0.3 g
  • Cholesterol: 1.9 mg
  • Sodium: 543.4 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.0 g

View full nutritional breakdown of Vegetable Scrambled Eggs calories by ingredient
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Number of Servings: 2


    1 cup egg substitute
    1/2 cup chopped green pepper
    1/4 cup sliced green onions
    1/4 cup skim milk
    1/4 tsp salt
    1/8 tsp pepper
    1 small tomato, chopped and seeded


Add all ingredients, minus the tomato, to a nonstick skillet coated with cooking spray. Cook until eggs are nearly set. Add tomato, cook and stir until completely set.

Serving Size: 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user HARMONY500.

TAGS:  Poultry |

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