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Cheesy Veggie Scramble

Tina Rupp

Prep: 5 minutes
Cook: about 5 minutes
Yield: 2 servings

  • 1 tsp butter
  • 1 Tbs thinly sliced scallion
  • 2 Tbs thinly sliced zucchini or asparagus
  • 1 Tbs sliced red or green pepper
  • Salt and pepper to taste
  • 2 eggs

1. Tbs grated reduced-fat mozzarella or cheddar 1. In a small skillet, melt butter. Add vegetables, salt and pepper and cook over medium heat for 3 minutes, stirring frequently.

2. Crack eggs directly into skillet. Using a fork or whisk, scramble into the vegetables.

3. Sprinkle on cheese and cook about 1 1/2 minutes, or until eggs are cooked and cheese has melted. Serve with toast, bagels or English muffins.

How kids can help: Measure ingredients; older kids can sprinkle on cheese.
Per serving: 111 calories, 8 g fat (4 g saturated), 232 mg sodium, 221 mg cholesterol

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