Egg Scramble With Veggies

Convenience, speed of preparation, and taste all play important roles in our daily diets – here is a great in-between that offers perfect nutrition, is easy and lightening quick to make, and great tasting too.

Lightly spray a mug with cooking spray
Pour about 4 – 6 oz egg beaters (or 3 - 5 egg whites, 0 – 2 yolks) into mug
Whip egg whites with a fork (if using a couple yolks, make sure they are blended)
Add fresh chopped veggies such as red and green peppers, mushrooms, broccoli, spinach and tomatoes
Whip once again with the fork
Place the mug in the microwave and cook for 30 seconds at a time, stir each time and continue cooking as needed
Once the eggs are fully cooked you will have light, fluffy veggie scrambled eggs that you can top with low fat cheese

The caloric range, carbs, protein and fat differ depending on how many eggs, yolks, veggies, and whether you use cheese or not (and of course whether its low fat cheese or regular cheese). However, this recipe provides a great source of protein (egg whites) and energizing carbs (veggies) and if you are watching fat, just be aware of the cheese you choose.

It is generally low in calories:

The way I make it - 5 egg whites, 1 cup of veggies, ¼ cup low fat cheese = ~200 calories, 3g fat, 27g protein, 8g carbs.