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Veggie Breakfast Scramble
Source: dLife

Green pepper, onion, Cheddar cheese, and tomato mixed with egg whites.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 1 servings
Amount Per Serving
Calories 456.7
Total Carbs 8.1 g
Dietary Fiber 1.2 g
Sugars 4.4 g
Total Fat 28.0 g
Saturated Fat 17.6 g
Unsaturated Fat 0.9 g
Potassium 455.2 mg
Protein 43.0 g
Sodium 349.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 3 Meat , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Place a nonstick skillet over medium high heat until it is hot enough for a drop of water to sizzle on it. Using an oven mitt, briefly remove the pan from the heat, spraying with olive oil spray.
  2. Cook the green pepper and onion, stirring occasionally, for 3 to 5 minutes, or until softened.
  3. Add the tomato. Cook for a minute, or until just warm. Set aside.
  4. In the meantime, lightly spray a medium microwaveable bowl with olive oil spray.
  5. Add the egg whites, microwave on low for 30 seconds. Continue to microwave them in 30 second periods until the egg whites are just a bit runny on top.
  6. Stir with a fork, breaking them apart into large pieces. If they are still uncooked, cook in 10 second intervals until well set.
  7. Stir the vegetable mixture and the cheese into the egg whites. Season it with salt and pepper, serve immediately.

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