Easy Vegetable Scrambled Eggs

Yield: 2 servings

Per Serving: 1 Leanest, 2 Healthy Fats, 3 Green, 2 Condiments

Total Time: 25 minutes

Prep Time: 10 minutes

Ingredients

• 1½ tablespoons butter

• 1¾ cups thinly sliced vegetables, such as broccoli, mushrooms, bell peppers, and zucchini

• 3 cups liquid egg substitute

• ¼ cup scallions, thinly sliced, white and green parts separated

• ¼ tsp salt

• ½ tsp black pepper

• 1 cup spinach

• ¼ cup basil, chopped

• ½ cup reduced fat shredded cheddar cheese

• ½ cup chopped tomato

• 2 tbsp hot sauce (optional)

Directions

1. Heat the butter in a large nonstick skillet over medium heat.

2. Add the sliced vegetables, scallion whites, salt and black pepper. Sauté until the vegetables are tender and lightly browned, 5 to 8 minutes.

3. Add egg substitute. Stir the eggs until they are cooked and lightly fluffy, about 2 to 4 minutes.

4. Stir in the spinach and basil until wilted.

5. Remove from heat and stir in the chopped tomatoes and cheddar cheese. Sprinkle green part of scallions on top.

6. Divide scrambled eggs among plates. Serve with 1 tablespoon each hot sauce on the side, if desired.

Nutrition Facts Per Serving: 330 calories, 11g fat, 15g carbohydrate, 45g protein