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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
In a small bowl, combine eggs and milk.
Add green pepper, green onions, salt and pepper.
Pour into a lightly greased skillet.
Cook and stir over medium heat until eggs are nearly set, 2-3 minutes.
Add tomato.
Cook and stir until eggs are completely set.
Scrambled Eggs and Veggies
Calories:
173
Carbs (g):
7
Protein (g):
15
Fats (g):
10
Servings:
1
Breakfast
Weight:
Maintaining
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