Ingredients:
- 3/4 cup refrigerated prechopped tomato, onion, and bell pepper mix
- dash of salt
- dash of black pepper
Directions:
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray; add tomato mixture. Coat vegetables with cooking spray; cook 3 minutes or until vegetables are tender, stirring often.
- While vegetables cook, combine eggs, egg whites, and remaining ingredients in a medium bowl, stirring with a whisk.
- Add egg mixture to pan; cook over medium heat 2 minutes. Do not stir until mixture begins to set on bottom. Draw a heat-resistant spatula through egg mixture to form large curds. Do not stir constantly. Egg mixture is done when thickened, but still moist. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.5 Kcal (521 kJ) | ||
| Calories from fat | 69.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 192.3mg | 64% | |
| Sodium | 220.8mg | 9% | |
| Potassium | 176.81mg | 4% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 116.6 Kcal (488 kJ) | ||
| Calories from fat | 64.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 12% | |
|---|---|---|---|
| Cholesterol | 180.09mg | 64% | |
| Sodium | 206.78mg | 9% | |
| Potassium | 165.59mg | 4% | |
| Total Carbs | 2.25g | 1% | |
| Sugars | 0.36g | 2% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 10.86g | 23% | |
| Vitamin C | 2.6mg | 5% | |
| Iron | 1.1mg | 7% | |
| Calcium | 56.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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