Garden Scramble

This garden scramble is a lean, colorful breakfast that skips the butter, oil, and whole eggs entirely. Egg substitute, nonfat cheddar, and vegetables sauteed in a splash of fat-free chicken broth keep the fat content almost nonexistent while still delivering a satisfying plate of scrambled eggs loaded with veggies.

Red and green bell peppers, celery, and chives cook in chicken broth until tender before the egg substitute goes in. Using broth instead of oil or butter to saute the vegetables is a clever trick that adds savory flavor with zero fat.

Marjoram is a subtle but important seasoning here. It’s milder and sweeter than oregano and pairs naturally with eggs and cheese without overpowering the fresh vegetables.

Pro Tips

• Cook the vegetables until genuinely tender before adding the eggs. Crisp-raw celery in scrambled eggs is not pleasant.
• Stir the eggs gently and not too often. Constant stirring makes small, dry curds. Occasional stirring gives you larger, softer curds.
• Add the shredded cheese with the egg substitute so it melts evenly throughout as the eggs set.
• Serve immediately. Egg substitute firms up and dries out faster than whole eggs once off the heat.

Variations

• Add sliced mushrooms and diced tomatoes to the vegetable saute for a heartier scramble.
• Use fresh herbs like basil or chives in place of dried marjoram when they’re in season.
• Wrap the scramble in a whole wheat tortilla with a dash of hot sauce for a breakfast burrito.