Vegetable Scrambled Eggs

  • 4 large eggs, lightly beaten
  • 1/2 cup chopped green pepper
  •  1/4 cup milk
  • 1/4 cup sliced onions
  • 1/2 teaspoon salt
  •  1/8 teaspoon pepper
  •  1 small tomato, chopped and seeded

In a small bowl, combine the eggs, green pepper, milk, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set. Add the tomato; cook and stir until eggs are completely set.

Nutrition Facts

3/4 cup: 96 calories, 0 fat (0 saturated fat), 1mg cholesterol, 567mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 14g protein.

Free WordPress Themes, Free Android Games