From the kitchen of One Perfect Bite...Every Fat Tuesday, I spend some time pulling out meatless recipes to use during Lent. This simple dish is one I go back to year after year because it is so flavorful and easy to prepare. The recipe was originally meant for a frittata but that did not go as planned. My first effort was an abject failure and I could not get the eggs out of the pan. Once my wounded pride had healed, I decided to take the basic recipe ingredients and use them to make a really special batch of scrambled eggs. Voila! Since then I've made these eggs at least once a week during the lenten season. The eggs are simple to make, and while I like to cook them over low heat until they are set but still glistening, the Silver Fox prefers his to be cooked a bit longer. Soft or hard, I think you'll enjoy these flavorful low-calorie eggs for breakfast or a light supper. Here is how they are made.
Low-Calorie Calico Scrambled Eggs...from the kitchen of One Perfect Bite inspired by Taste of Home magazine
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1-1/4 cups egg substitute
1 tablespoon sour cream
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1) Heat oil in a large nonstick skillet until it shimmers. Add peppers, onions and garlic and saute until crisp tender.
2) Meanwhile, whisk eggs, egg substitute, sour cream, cheese, salt and pepper together in a large bowl. Pour over mixture in the skillet.
3) Cook and stir gently over medium heat until eggs are set. Yield: 4 to 5 servings.
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