Home Style Scrambled Egg
Yield
2 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
liquid egg substitute
|
|
| 3 | tablespoons |
water
|
|
| ¼ | cup |
margarine
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | each |
potatoes
cooked, cubed |
|
| 3 | tablespoons |
onions
chopped |
|
| 1 | each |
zucchini
small, thinly sliced |
|
| 1 | medium |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
liquid egg substitute
|
|
| 45 | ml |
water
|
|
| 59 | ml |
margarine
|
|
| 3.8 | ml |
salt
|
|
| 1 | each |
potatoes
cooked, cubed |
|
| 45 | ml |
onions
chopped |
|
| 1 | each |
zucchini
small, thinly sliced |
|
| 1 | medium |
tomatoes
chopped |
|
Directions
Beat eggs with water and salt.
Heat margarine in a 10 inch skillet over medium heat.
Cook vegetables in margarine for two minutes, stirring frequently.
Pour eggs into skillet.
As mixture begins to set at bottom and sides, gently pull cooked portions to middle so uncooked top can run to skillet bottom.
Do not stir.
Cook 3 to 5 minutes or until eggs are set.
