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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

1. 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.
2. 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.