Spanish Breakfast Scramble

Yield: 6 servings


Vegetable cooking spray
¾ cup - chopped tomato
¼ cup - chopped green pepper
¼ cup - sliced green onions
3 - eggs
1½ cups - egg substitute
¼ cup - skim milk
1/8 teaspoon - pepper
1/8 teaspoon - hot sauce


Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add tomato, pepper, and onions; sauté until tender, stirring occasionally. Remove mixture from skillet, and set aside.
Combine eggs and next 4 ingredients in a large bowl; beat well with a wire whisk. Pour mixture into skillet, and cook over low heat, stirring gently. Cook until eggs are firm but still moist. Remove from heat. Stir in served vegetable mixture. Transfer to serving plates and serve immediately.


100 calories; 4.5g fat; 1g saturated fat; 95mg cholesterol; 11g protein; 3g carbohydrates; 0g fiber; 200mg sodium; 80mg calcium. Nutrition figures based on using fat free milk.