Low Fat Scrambled Eggs with Red Bell Peppers
Start your day with a nutritious twist on a breakfast classic with these Low Fat Scrambled Eggs with Red Bell Peppers. Featuring high-protein eggs whisked with creamy skim milk and accented by the vibrant, sweet crunch of red bell peppers, this recipe is a flavorful yet guilt-free option for health-conscious eaters. Cooked in a spritz of olive oil cooking spray to keep things light, these fluffy scrambled eggs are seasoned simply with a dash of salt and black pepper, and finished with a sprinkle of fresh parsley for a refreshing herbal note. Ready in just 25 minutes and perfectly portioned for two, this recipe is ideal for busy mornings or quick weeknight dinners. Whether as a standalone dish or paired with whole-grain toast or a side salad, these low-fat scrambled eggs make a wholesome and satisfying meal.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 medium Red bell pepper
- 2 tablespoons Skim milk
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 spray Olive oil cooking spray
- 1 tablespoon Fresh parsley
Instructions
Crack the eggs into a large bowl. Add 2 tablespoons of skim milk, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk the ingredients together until well combined and slightly frothy.
Clean the red bell pepper and cut it into small, evenly sized dice.
Spray a medium non-stick skillet with olive oil cooking spray and place it over medium heat.
Add the diced red bell pepper to the skillet and cook for about 5 minutes, stirring occasionally, until the peppers are tender but still vibrant in color.
Reduce the heat to medium-low. Pour the egg mixture into the skillet with the peppers.
Allow the eggs to set slightly at the edges, then gently stir with a spatula, pushing the cooked portions from the edge towards the center. Continue this process until the eggs are softly set and slightly runny in places.
Remove the skillet from the heat. The eggs will continue to cook with residual heat and will firm up more upon standing.
Chop the fresh parsley and sprinkle it over the scrambled eggs for garnish before serving.
Serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 617 mg | 13% | |
*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.
