Refrigerated or frozen egg product and fat-free milk join forces with colorful vegetables for a quick and satisfying egg dish that takes only a few minutes to make.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in tomato.

  • Meanwhile, in a medium bowl, beat together egg product, milk, salt, and black pepper. Add egg mixture to vegetable mixture in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge.

  • With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately. Makes 4 servings.

Nutrition Facts

114 calories; protein 13.3g 27% DV; carbohydrates 7.1g 2% DV; dietary fiber 0.9g 4% DV; sugars 4.3g; fat 3.5g 5% DV; saturated fat 0.5g 3% DV; cholesterol 0.4mg; vitamin a iu 2312.4IU 46% DV; vitamin c 39.5mg 66% DV; folate 11.5mcg 3% DV; calcium 73.6mg 7% DV; iron 2.4mg 13% DV; magnesium 17.1mg 6% DV; potassium 323.8mg 9% DV; sodium 386.1mg 15% DV.