This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Veggie Egg Scramble

By: Phyllis Behringer

"White wine turns this egg dish into a sophisticated brunch specialty. 'While staying with friends one weekend, we enjoyed the most wonderful eggs,' says Phyllis Behringer of Defiance, Ohio. 'I created this version to reduce the calorie and fat content.'"

Rate/Review | Read Reviews (21)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 servings

Ingredients

6 egg whites
2 eggs
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 teaspoon butter
1 teaspoon olive oil
1/2 cup shredded reduced-fat Cheddar cheese
2 teaspoons minced fresh basil

Directions

In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender.
Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted.

Footnotes

Nutritional Analysis: 1 cup equals 201 calories, 10 g fat (5 g saturated fat), 158 mg cholesterol, 365 mg sodium, 8 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 vegetable.