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Ingredients
Directions
Instructions Checklist- Step 1
In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in tomato.
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Step 2
Meanwhile, in a medium bowl, beat together egg product, milk, salt, and black pepper. Add egg mixture to vegetable mixture in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge.
- Step 3
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately. Makes 4 servings.
Nutrition Facts
Per Serving:
114 calories; protein 13.3g; carbohydrates 7.1g; dietary fiber 0.9g; sugars 4.3g; fat 3.5g; saturated fat 0.5g; cholesterol 0.4mg; vitamin a iu 2312.4IU; vitamin c 39.5mg; folate 11.5mcg; calcium 73.6mg; iron 2.4mg; magnesium 17.1mg; potassium 323.8mg; sodium 386.1mg.
Exchanges:
2 lean protein, 1 fat, 1/2 vegetables
| 170 | Calories |
| 13g | Fat |
| 5g | Carbs |
| 9g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
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| Amount per serving | |
| Calories | 170 |
| % Daily Value* | |
| Total Fat 13g | 16% |
| Saturated Fat 6g | 31% |
| Cholesterol 246mg | 82% |
| Sodium 106mg | 5% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 2% |
| Protein 9g | |
| Calcium 83mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Creamy and fluffy, our recipe for scrambled eggs with green onions and tomatoes makes an excellent meal for breakfast, lunch, or dinner. Serve it with toast and fruit for a delicious morning offering, or spruce it up with grated cheese and a salad for a vegetarian brunch alternative. Serve breakfast for dinner using these eggs as filling for flour tortillas. The possibilities are as infinite as your imagination—eggs are always one of the most versatile ingredients in the kitchen. This recipe takes 20 minutes and can be accompanied by anything you'd prefer, from bread to waffles, vegetables or fruit, or perhaps a grain salad. Don't miss out on this easy dish, and enjoy eggs a la green onions and tomato any time of the day.
Eggs are a powerhouse of nutrition. Packed with vitamins and minerals, plus a substantial amount of protein for such a small ingredient, eggs have been a go-to meal for thousands of years, with hens being domesticated around the year 1400 B.C. It's no wonder why dishes with eggs are so vast with so many cultures and cuisines using it as a fundamental part of their daily nutrition. Just one whole large egg has 6.2 grams of protein, at just 73 calories, plus 15.6 micrograms of selenium—a key component in healthy metabolic and thyroid function—or close to 28 percent of the recommended daily intake (RDI). Rich in choline, a substance necessary for an adequate nervous system function, one egg brings to your plate 169 milligrams, close to 30 percent of the RDI for men and 42 percent for the RDI for women.
If possible, use organic and pastured eggs for our recipe. So many labels and choices at the supermarket can be confusing, but your best bet for deliciousness is pastured eggs collected in a humanely kept farm for laying hens. This means the hens live outside and feed on what they'd usually eat in the wild, without antibiotic-laden feed or overcrowded cages. Read your labels and know your eggs. Good quality eggs ensure a great recipe, but also good quality nutrition. Fill crunchy taco shells with our scrambled eggs, adding slices of avocado, pico de gallo, and a touch of cream. Or stuff a warm pita bread with the eggs, adding a generous amount of chimichurri on top for a quick lunch sandwich.
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 1 large tomato (chopped)
- 1 tablespoon thinly sliced green onion tops
In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended.
Melt butter in a skillet over medium-low heat until butter is foamy; pour in egg mixture. As mixture begins to set on bottom and sides of skillet, lift and fold over with a spatula.
Cook until eggs are almost set; fold in tomato and green onion.
Heat through; serve immediately.