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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.

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
1 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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2 tsp  canola oil
0 1/4 cup  fresh chopped onion
0 1/4 cup  chopped tomato
0 1/4 cup  fresh mushroom slices
0 1/4 cup  chopped red bell peppers
0 1/4 cup  chopped green bell peppers
0 1/2 cup  fresh chopped spinach
1 tsp  white pepper
0 1/2 tsp  salt
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.

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