Home-Style Scrambled Eggs

Serves: 4
Total Calories: 44


1 1/2 cups fat-free cholesterol-free eggs product
3/4 teaspoon salt
3 tablespoons water
1 tablespoon margarine
1 cup refrigerated diced potato with onions or frozen hash brown potatoes
1 small zucchini, chopped (1 cup)
1 medium tomato, seeded and chopped (3/4 cup)


1. Mix egg product, salt and water set aside.
2. Spray 10-inch nonstick skillet with cooking spray. Melt margarine in skillet over medium heat. Cook potatoes, zucchini and tomato in margarine, stirring occasionally, until hot.
3. Pour egg product mixture over vegetable mixture. As egg mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

1 Serving

Calories 110 (Calories from Fat 25)
Fat 3g (Saturated 1g)
Cholesterol 0mg
Sodium 620mg
Carbohydrate 14g (Dietary Fiber 2g)
Protein 9g

% DAILY VALUE: Vitamin A 10% Vitamin C 10% Calcium 4% Iron 12%

DIET EXCHANGES: 1 Starch, 1 Very Lean Meat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 44
Calories from Fat: 10

This Home-Style Scrambled Eggs recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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