Scrambled Eggs with Toast
|Sweet red peppers||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs), minced|
|Celery||1⁄4 Cup (4 tbs), minced|
|Olive oil||2 Teaspoon|
|Fat free egg substitute||2 Cup (32 tbs)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
|Snipped chives||2 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon|
|Dried sage||1⁄4 Teaspoon|
|Whole wheat bread slices||8|
In a large no-stick frying pan over medium heat, saute the peppers, mushrooms and celery in the oil for 5 minutes, or until tender.
In a small bowl, whisk together the eggs, sour cream, chives, marjoram and sage.
Pour into the pan and scramble, stirring occasionally, until set.
Just before serving, toast the bread.
Calories 280 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 2.1 g10.5%
Trans Fat 0 g
Cholesterol 5 mg1.7%
Sodium 574.1 mg23.9%
Total Carbohydrates 33 g11.1%
Dietary Fiber 3.2 g12.6%
Sugars 6.8 g
Protein 21 g41.9%
Vitamin A 52.7% Vitamin C 48.6%
Calcium 16.8% Iron 26.5%
*Based on a 2000 Calorie diet