Tomato & Bell Pepper Scrammbled Egg
- 1tablespoon olive oil
- ½ cup onions, chopped
- ½ cup red and yellow bell pepper, chopped
- ½ cup tomato, deseeded and chopped
- 4-5 egg whites
- 1/3-cup double toned milk
- ¼ teaspoon salt
- 1/8 teaspoon crushed black pepper
In a non-stick pan, heat olive oil over low heat. Add now chopped onions and chopped bell peppers; Cook for 5 minutes or till veggies are done. Mix in chopped tomato.
Next in a bowl, beat egg whites, double toned milk, salt, and crushed black pepper. Add this mixture to vegetable mixture in non-stick pan. Cook at medium heat, do not stir, till the egg mixture sets.
Now with a flat sharp spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows below. Cook on medium heat for 3 to 4 minutes or till the egg mixture is set as you desire.
Remove the pan from gas stove. Serve hot with brown bread toasts.