Garden Scrambled Eggs

Name: Garden Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 4 larges egg whites; 4 larges eggs; 2 Tbsps chopped fresh parsley; 6 Tbsps reduced-fat sour cream; 1 Dash black pepper; 1 Dash salt; 177 milliliters refrigerated prechopped tomato, onion, and bell pepper mix

Garden Scrambled Eggs might be just the morn meal you are searching for. One serving contains 112 calories, 10g of protein, and 6g of fat. This recipe serves 4. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 10 minutes. A mixture of prechopped tomato, egg whites, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray; add tomato mixture. Coat vegetables with cooking spray; cook 3 minutes or until vegetables are tender, stirring often.

Ingredients you will need

Cooking Spray

Vegetable

Tomato

Equipment you will use

Frying Pan

While vegetables cook, combine eggs, egg whites, and remaining ingredients in a medium bowl, stirring with a whisk.

Ingredients you will need

Egg Whites

Vegetable

Egg

Equipment you will use

Whisk

Bowl

Add egg mixture to pan; cook over medium heat 2 minutes. Do not stir until mixture begins to set on bottom. Draw a heat-resistant spatula through egg mixture to form large curds. Do not stir constantly. Egg mixture is done when thickened, but still moist.

Ingredients you will need

Egg

Equipment you will use

Spatula