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Prep Time:10 minsCook Time:10 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsCook Time:10 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Cook Time:10 mins
Cook Time:
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil½cupchopped onion½chopped red or green bell pepper½cupchopped, seeded tomato2cupsrefrigerated or frozen egg product, thawed, or 8 eggs⅓cupfat-free milk¼teaspoonsalt⅛teaspoonground black pepper
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
½cupchopped onion
½chopped red or green bell pepper
½cupchopped, seeded tomato
2cupsrefrigerated or frozen egg product, thawed, or 8 eggs
⅓cupfat-free milk
¼teaspoonsalt
⅛teaspoonground black pepper
DirectionsIn a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in tomato.Meanwhile, in a medium bowl, beat together egg product, milk, salt, and black pepper. Add egg mixture to vegetable mixture in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge.With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately. Makes 4 servings.Originally appeared: Diabetic Living Magazine
Directions
In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in tomato.Meanwhile, in a medium bowl, beat together egg product, milk, salt, and black pepper. Add egg mixture to vegetable mixture in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge.With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately. Makes 4 servings.
In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in tomato.
Meanwhile, in a medium bowl, beat together egg product, milk, salt, and black pepper. Add egg mixture to vegetable mixture in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately. Makes 4 servings.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)114Calories4gFat7gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
