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
  Directions: 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.

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