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Spanish-Style Scrambled Eggs
Source: dLife

Eggs scrambled with onion, tomato and fresh herbs.

Prep Time: 5 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 3 servings
Amount Per Serving
Calories 22.1
Total Carbs 1.9 g
Dietary Fiber 0.5 g
Sugars 0.9 g
Total Fat 1.6 g
Saturated Fat 0.2 g
Unsaturated Fat 1.0 g
Potassium 92.7 mg
Protein 0.5 g
Sodium 44.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 1/2 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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1 tsp  vegetable oil
1 each  small tomato
1 each  fresh green onions
1 cup  liquid egg substitute
1 tbsp  Salsa, picante, chunky
1 pinch  black pepper
1 tbsp  chopped parsley
3 each  parsley sprigs
1 each  medium tomatoes
  1. Over medium-high heat, heat a large nonstick skillet; then pour the oil into the skillet and swirl to coat the bottom.
  2. Cook the tomato and green onion for 1 to 2 minutes, or until the green onion is tender; then reduce the heat to low.
  3. Beat the egg substitute, salsa, and pepper until frothy in a medium bowl.
  4. Pour the egg mixture into the skillet; then cook until almost set, stirring occasionally.
  5. Add the parsley or cilantro; then cook until the eggs are fully set, stirring constantly.
  6. Garnish with the parsley or cilantro sprigs and tomato if desired.

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