Breakfast

Scrambled Eggs with Tomato and Roasted Peppers is for Breakfast.

Scrambled Eggs with Tomato and Roasted Peppers takes 5 minutes to prepare.

Scrambled Eggs with Tomato and Roasted Peppers takes 5 minutes to cook.

Scrambled Eggs with Tomato and Roasted Peppers makes 1 servings.

The ingredients for Scrambled Eggs with Tomato and Roasted Peppers are:

Egg, fresh, 1 jumbo
Milk, 1%, 1 fl oz
*Tomatoes, red, ripe, raw, year round average, 2 slice, medium (1/4" thick) (chopped)
*Roasted Red Peppers - Cento, 1 oz (chopped)
*Great Value Finely Shredded Cheddar Cheese, 1 serving
Pepper, red or cayenne, .125 tsp (1/8 tsp / dash)
Salt, 1 dash
Pepper, black, 1 dash

Here is how you make Scrambled Eggs with Tomato and Roasted Peppers:

Spray pan with Olive Oil Pam and then heat up the chopped tomato and chopped roasted red peppers. Use fork to mix egg with one ounce of milk. Add egg mixture to pan. Sprinkle with a little salt, black pepper, and cayenne pepper. Add a small amount of shredded cheddar and mix with rubber spatula to scramble. Serve.Serving Size: makes 1 serving of scrambled eggsNumber of Servings: 1Recipe submitted by SparkPeople user EKELLEHER.

The nutritional information for Scrambled Eggs with Tomato and Roasted Peppers is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 229.1

• Total Fat: 16.0 g
• Cholesterol: 267.0 mg
• Sodium: 528.2 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.5 g
• Protein: 16.5 g

The dietary needs meet for Scrambled Eggs with Tomato and Roasted Peppers is Vegetarian