Vegetable Egg Scramble
Powdered milk gives these fluffy eggs a creamier texture, while colorful vegetables add flavor and nutrients.
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.