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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)
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Garden Vegetable Scramble

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.

Rating:
Prep Time:	15 minutes
Cook Time:	12 minutes
Difficulty:	Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	87.7

Total Carbs	3.4 g

Dietary Fiber	0.8 g

Sugars	1.8 g

Total Fat	4.5 g

Saturated Fat	0.6 g

Unsaturated Fat	1.7 g

Potassium	112.9 mg

Protein	8.2 g

Sodium	115.9 mg

Dietary Exchanges 4.5 Fat, 0.5 Vegetables, 1.1 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

2.0
2 tsp canola oil 0.25
0 1/4 cup fresh chopped onion 0.25
0 1/4 cup chopped tomato 0.25
0 1/4 cup fresh mushroom slices 0.25
0 1/4 cup chopped red bell peppers 0.25
0 1/4 cup chopped green bell peppers 0.5
0 1/2 cup fresh chopped spinach 1.0
1 tsp white pepper 0.5
0 1/2 tsp salt 1.0
1 cup liquid egg substitute

Directions

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.
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.