Texas Breakfast Scramble
2 tbsp. vegetable oil 3 eggs
2 medium potatoes, diced 3 egg whites
1 green pepper, diced ¼ tsp. salt
1 red pepper, diced ¼ tsp. crushed red pepper (optional)
In a skillet, heat vegetable oil over medium heat. Sauté potatoes for 2 to 3 minutes. Cover and cook until soft. Add green and red peppers and cook through. In a bowl, whisk the egg whites and whole eggs. Pour the egg mixture over the potatoes and peppers. Add salt and scramble all of the ingredients together until the eggs are done.
Serve with salsa and whole-wheat toast or whole-wheat tortillas.
Makes 4 Servings.
Each serving provides 187 calories, 9 grams protein, 13 grams carbohydrate, 11 grams fat, 91 milligrams sodium, 3 grams fiber.