Name: Pepper and onion egg scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 11 large egg whites; 1 large egg; 2 1/2 tbsp reduced-fat cheddar cheese, shredded; 1 1/2 yellow bell peppers, diced; 1 1/2 orange bell peppers, diced; 1/3 cup yellow onion, diced; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp extra virgin olive oil; 1 tbsp water

Nutrition

Per serving

514 calories

Protein: 54g; 43% of calories
Carbs: 38g; 31% of calories
Fat: 15g; 26% of calories

Instructions

Prep 15 min · Cook 0 min

Place a nonstick skillet over medium heat with the olive oil. Add the yellow pepper, orange pepper, and onion. Cook for 6 to 8 minutes until the onions are soft and the peppers are tender. If the pan looks dry, add a splash of water to help the vegetables soften.
Whisk the egg whites, whole egg, salt, and black pepper in a small bowl. Lower the skillet heat to medium-low. Pour in the egg mixture and cook for 3 to 4 minutes, stirring gently, until the eggs are fully set with no visible liquid egg. Done when set and opaque, 160°F.
Remove the pan from the heat. Sprinkle the cheddar over the eggs and cover the pan for 1 minute to let the cheese melt. Plate immediately.

Nutrition

Ingredients

Instructions

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