Powdered milk gives these
fluffy eggs a creamier texture, while colorful vegetables add
flavor and nutrients.
Vegetable
Egg Scramble
- 6 large eggs, separated,
divided use
1/4 cup powdered milk
1/2 cup sliced mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped onion
- Combine 6 egg whites,
3 egg yolks and powdered milk in a large bowl and mix together;
set aside. Discard remaining yolks or save for another purpose.
- Coat a heated skillet
with vegetable cooking spray and sauté mushrooms, green
peppers and onions until soft and translucent, about 5 minutes.
Add egg mixture and cook, stirring gently, until set, 3 to 4
minutes. Remove from heat and serve hot.
Makes 4 servings.
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