Friday, June 14, 2013

Italian Scrambled Eggs

We made these the night we made the cornmeal waffles for dinner.  We loved the sauted onions and peppers.
Italian Scrambled Eggs

4 large eggs
4 large egg whites
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 small onion -- diced
1/2 red bell pepper -- diced
1 clove garlic -- minced
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes
2 plum tomatoes -- chopped

Lightly beat eggs, egg whites and 1/4 tsp salt in medium bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, basil, remaining 1/4 tsp salt and the pepper flakes; cook, stirring until onion begins to brown slightly and vegetables are softened, about 5 minutes.

Reduce heat to medium; add egg mixture to skillet and cook, stirring, until scrambled, about 3 minutes. Sprinkle with tomatoes and serve at once.

This recipe serves 4 (about 3/4 cup)
PointsPlus™ Value = 3

135 Calories; 8 g Fat; 5 g Carb; 10 g Protein; 1 g Fiber.

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