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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie Breakfast Scramble

Source: dLife

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

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 28.0 Fat, 0.9 Vegetables, 2.9 Meat, 2.6 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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Servings

Ingredients

Directions

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.
Cook the green pepper and onion, stirring occasionally, for 3 to 5 minutes, or until softened.
Add the tomato. Cook for a minute, or until just warm. Set aside.
In the meantime, lightly spray a medium microwaveable bowl with olive oil spray.
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.
Stir with a fork, breaking them apart into large pieces. If they are still uncooked, cook in 10 second intervals until well set.
Stir the vegetable mixture and the cheese into the egg whites. Season it with salt and pepper, serve immediately.