Cheesy Veggie Scramble

Scrambled Egg on Toast


  • 1 tsp olive oil
  • 1 Tbs thinly sliced scallion
  • 2 Tbs thinly sliced zucchini or asparagus
  • 1 Tbs sliced red or green pepper
  • Salt and pepper to taste
  • 2 eggs
  • 1 Tbs grated reduced-fat mozzarella or cheddar


1. Coat skillet with olive oil. Add vegetables, salt, and pepper, and cook over medium heat for 3 minutes, stirring frequently.
2. Crack eggs directly into skillet. Using a fork or whisk, scramble into the vegetables.
3. Sprinkle on cheese and cook about 11⁄2 minutes, or until eggs are cooked and cheese has melted. Serve with toast, bagels, or English muffins.

Yields: 2 servings

Nutritional Information per serving:

111 calories
8 g fat (4 g saturated)
232 mg sodium
221 mg cholesterol


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