Garden Scrambled Eggs
9 ingredients
3 steps
Ingredients
- Butter-flavored cooking spray
- 3/4 cup refrigerated prechopped tomato, onion, and bell pepper mix
- 4 large eggs
- 4 large egg whites
- 2 tablespoons chopped fresh parsley
- 6 tablespoons reduced-fat sour cream
- 1 tablespoon Dijon mustard
- Dash of salt
- Dash of black pepper
Directions
-
1Heat 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.
-
2While vegetables cook, combine eggs, egg whites, and remaining ingredients in a medium bowl, stirring with a whisk.
-
3Add 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. Serve immediately.
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