Low Fat Scrambled Eggs with Bell Peppers
Elevate your breakfast game with this quick and nutritious recipe for Low Fat Scrambled Eggs with Bell Peppers. Perfectly fluffy egg whites are whisked with non-fat milk and delicately folded with sautéed vibrant red and green bell peppers for a dish that's as colorful as it is healthy. Lightly seasoned with salt and black pepper, and topped with fresh chives, this protein-packed meal is not only low in fat but also bursting with flavor. Ready in just 15 minutes, these light yet satisfying scrambled eggs are ideal for busy mornings or a wholesome brunch. Pair them with whole-grain toast or a crisp side salad for a guilt-free, energizing start to your day.
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Recipe Information
Ingredients
- 6 large Egg whites
- 0.5 medium Red bell pepper
- 0.5 medium Green bell pepper
- 2 tablespoons Non-fat milk
- Olive oil spray
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
- 2 tablespoons Fresh chives
Instructions
Begin by preparing your vegetables. Dice half of a red bell pepper and half of a green bell pepper into small, even pieces to ensure they cook evenly.
Chop the fresh chives finely and set aside for garnish.
In a mixing bowl, whisk together the egg whites with 2 tablespoons of non-fat milk, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until thoroughly combined and slightly frothy.
Lightly coat a non-stick skillet with olive oil spray and place it over medium heat.
Once the skillet is hot, add the chopped bell peppers. Sauté for about 2 to 3 minutes, stirring occasionally, until the peppers start to soften but still retain their vibrant color.
Pour the egg white mixture over the sautéed bell peppers in the skillet. Allow it to sit, undisturbed, for 20-30 seconds.
Using a spatula, gently fold the eggs over themselves, creating soft curds. Continue to cook for another 1 to 2 minutes, folding every few seconds until the eggs are cooked to your preferred consistency, keeping them soft and slightly runny.
Once cooked, remove from heat to avoid overcooking. Transfer the eggs to plates and serve topped with freshly chopped chives.
Enjoy your low-fat scrambled eggs with bell peppers immediately, perhaps accompanied by a slice of whole-grain toast or a side salad for a complete meal.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
