Healthy Mealtime Recipes Healthy Breakfast & Brunch Recipes Breakfast Recipes with Eggs Healthy Omelet Recipes Scrambled Eggs with Tomatoes and Peppers 5.0 (1) Add your rating & review 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on January 16, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Nutrition Profile: Low-Calorie Low Carbohydrate Gluten-Free Vegetarian Nut-Free Soy-Free Bone Health Healthy Aging Healthy Immunity Jump to Nutrition Facts Ingredients 1 tablespoon olive oil ½ cup chopped onion ½ chopped red or green bell pepper ½ cup chopped, seeded tomato 2 cups refrigerated or frozen egg product, thawed, or 8 eggs ⅓ cup fat-free milk ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions 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. Rate it Print Nutrition Facts (per serving) 114 Calories 4g Fat 7g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 serving Calories 114 % Daily Value * Total Carbohydrate 7g 3% Dietary Fiber 1g 3% Total Sugars 4g Protein 13g 27% Total Fat 4g 4% Saturated Fat 1g 3% Cholesterol 0mg 0% Vitamin A 2312IU 46% Vitamin C 40mg 44% Folate 12mcg 3% Sodium 386mg 17% Calcium 74mg 6% Iron 2mg 13% Magnesium 17mg 4% Potassium 324mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved