Source: The following recipe from the The Diabetes Holiday Cookbook ~ Year Round Cooking For People With Diabetes, ©2002 by Carolyn Leontos, MS, RD, CDE, Debra Mitchell, CEPC, and Kenneth Weicker, CEC, was contributed by Marilyn Helton.

Scrambled eggs with fresh vegetables.

Servings

2 tsp canola oil (or olive oil)
0.25 cup fresh chopped onion
0.25 cup chopped tomato
0.25 cup fresh mushroom slices
0.25 cup chopped red bell peppers
0.25 cup chopped green bell peppers , diced small
0.5 cup fresh chopped spinach , cut into strips 1/4-inch wide by 1-inch long
1 tsp white pepper
0.5 tsp salt (optional)
1 cup liquid egg substitute

1 Heat an 8 or 10 inch nonstick fry pan on medium heat. Add the oil and all the vegetables and saute for 5 to 7 minutes, or until the vegetables are tender. Sprinkle with salt and pepper.
2 Turn the heat to medium high and pour in the egg substitute. Keep stirring until the eggs are well scrambled. Arrange the eggs on 4 serving plates with toast and a dish of fresh fruit.