Parmesan Soft Scrambled Eggs
Recipe: #9500
May 07, 2013
Categories: Breakfast, Side Dishes, Eggs, British, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Brunch, Mothers Day, Diabetic, Gluten-Free, High Protein, Low Calorie, Low Carbohydrate, Low Fat, Sugar-Free, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"Great for a quick supper or breakfast or any time of the day!! Try your choice of veggies. These scrambled eggs are meant to be soft and delicious, without flour and baking powder; just eggs, veggies and cheese, do not over cook them."
Ingredients
Nutritional
- Serving Size: 1 (158.3 g)
- Calories 199.7
- Total Fat - 12.5 g
- Saturated Fat - 4.6 g
- Cholesterol - 421.9 mg
- Sodium - 230.2 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 0.9 g
- Sugars - 1.6 g
- Protein - 17.2 g
- Calcium - 154.5 mg
- Iron - 2.1 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spray a frypan with the veggie spray and heat to medium high. Add the onion and red pepper; saute until onion is soft, about 3 or 4 minutes.
Step 2
In the meatime, break the eggs into a deep dish, whisk until well mixed; add the chopped tomato, parmesan cheese, garlic salt and freshly ground pepper; whisk until well combined. Pour the egg mixture over the onion/sweet pepper, stir and turn over as the eggs thicken until softly textured, 5 or 6 minutes; remove from heat and serve immediately. They will continue to cook as they cool.
Tips
- Vegetable spray