How to make Southwest Scramble
Prep time: 5 minutes | Cook time: 15 minutes| Serves 4
8 teaspoons extra-virgin olive oil
8 large eggs
½ cup diced red or yellow onion
½ cup diced bell pepper
½ cup canned diced tomatoes, drained
¼ teaspoon salt
dash ground black pepper (optional)
8 large eggs
½ cup diced red or yellow onion
½ cup diced bell pepper
½ cup canned diced tomatoes, drained
¼ teaspoon salt
dash ground black pepper (optional)
1.In
a large skillet, heat the oil over medium-high heat.
2.In
a medium bowl, beat the eggs well for about 1 minute. Set aside.
3.Add
the onion and pepper to the skillet and cook, stirring frequently, for
4.Add
in the beaten egg and cook for 1 to 2 minutes until the egg is
5.Add
in diced tomato and cook for an additional 1 to 2 minutes. Remove
6.Sprinkle
the scramble with salt and pepper (if using). Top the egg
Per Serving(¾ to 1 cup):
Calories: 266; Protein: 14g; Fat: 21g; Carbohydrates: 6g; Fiber: 2g; Sugar: 2g; Sodium: 292mg
Calories: 266; Protein: 14g; Fat: 21g; Carbohydrates: 6g; Fiber: 2g; Sugar: 2g; Sodium: 292mg
