This dish is a favorite breakfast of mine, and it packs a powerful protein punch with 14 grams of protein per serving (3/4 cup)! This recipe will yield 3 servings, and you can also reduce the amount of whole eggs and replace with just the egg whites. The dill is optional, but it gives the dish added flavor. I love to eat this Veggie Egg Scramble with a slice of whole grain toast on the side and a glass of freshly squeezed juice. Enjoy!

Ingredients:

• Nonstick cooking spray
• 1/2 cup finely chopped red onion
• 1 tsp. olive oil
• 1 medium tomato, seeded and finely chopped
• 4 eggs
• 4 egg whites
• 2 tbsp. water
• 1 1/2 tsp. snipped fresh dill or 1/2 tsp. dill weed
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions:

1. Coat a large nonstick skillet with nonstick cooking spray. Add the 1 tsp. olive oil and saute onion in the oil for approximately 2 minutes. Add chopped tomato. Saute onions and tomato for an addition 1 to 2 minutes or until they’re tender. Put in a small bowl and set aside.
2. Add the remaining ingredients to a large bowl. Whisk. Coat the large skillet with cooking spray again and add the egg mixture. Cook over medium heat, stirring frequently until eggs are nearly set. Add reserved onion and tomato mixture. Cook and stir until egg dish is heated through and completely set.

Posted on August 17th, 2008 under Breakfast • Tags: egg scramble, healthy egg breakfast, veggie scramble. •  Print This Post • RSS 2.0 feed • Leave a response, or trackback