Cheese Scrambled Eggs
Yield
2 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
margarine
|
|
| 1 | cup |
liquid egg substitute
|
|
| ⅓ | cup |
cheese
shredded |
|
| 1 | tablespoon |
green bell peppers
diced |
|
| 1 | tablespoon |
sweet red bell peppers
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
margarine
|
|
| 237 | ml |
liquid egg substitute
|
|
| 79 | ml |
cheese
shredded |
|
| 15 | ml |
green bell peppers
diced |
|
| 15 | ml |
sweet red bell peppers
diced |
|
Directions
Melt margarine in skillet over medium heat.
Lightly sauté diced peppers.
Add egg substitute to pepper in skillet.
Cook, without stirring, until mixture begins to set on the bottom and around the edge.
Add shredded cheese on top of the egg.
Gently stir mixture so that uncooked portion flows underneath.
Continue until cooked throughout, but still moist.
Remove from heat and serve immediately.
