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Confetti Scramble
Courtesy of The incredible edible egg™
Servings: 4
Prep Time: 10 Min. Cook Time: 10 Min. What you need:
(click + to add ingredients to your shopping list)
+ 1 to 1 1/2 c. kernel corn (cut fresh from cobs, thawed frozen or drained canned)
+ 1/4 c. chopped green pepper + 2 Tbsp. chopped sweet red pepper or pimiento + 2 Tbsp. chopped onion + 1 tsp. to 2 Tbsp. butter or cooking oil, OR cooking spray + 8 eggs + 1/2 c. skim or low-fat milk + 1/2 tsp. seasoned salt, optional + green and/or sweet red pepper rings, optional What to do:
1. In 10-inch omelet pan or skillet over medium heat, cook corn, peppers and onion in butter until tender but not brown, 5 to 7 min. 2. Meanwhile, in large bowl, beat together eggs and milk with salt, if desired, until blended. Pour over vegetables.
3. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. (Do not stir constantly.) 4. Garnish with pepper rings, if desired. "For more ways to enjoy The incredible edible egg™, visit incredibleegg.org" Nutritional information:
Calories: 207; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 427mg; Total Carbs: 11g; Fiber: 1g; Protein: 15g; Sodium: 343mg;
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