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About the Recipe

I like to have friends and family over for a special Sunday brunch, especially when there's a big game on television. These colorful eggs go perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas

Ingredients

  • 4 large eggs, lightly beaten

  • 1/4 cup fat-free milk

  • 1/2 cup chopped green pepper

  • 1/4 cup sliced green onions

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 small tomato, chopped and seeded


Preparation

  1. In a small bowl, combine eggs and milk.

  2. Add green pepper, green onions, salt and pepper.

  3. Pour into a lightly greased skillet.

  4. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes.

  5. Add tomato.


  6. Cook and stir until eggs are completely set.

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Scrambled Eggs and Veggies

Calories:

173

Carbs (g):

7

Protein (g):

15

Fats (g):

10

Servings:

1

Breakfast

Weight:

Maintaining

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