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Garden Scrambled Eggs

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Garden Scrambled Eggs






  • 1/8 green pepper, diced
  • 1/8 onion, diced
  • 2 fresh mushrooms, diced
  • 2 egg whites
  • 1 egg yolk
  • 1/8 cup low-fat cottage cheese


  1. Place first three ingredients in a microwave-safe container, cover and microwave on medium setting until vegetables are tender, or spray a nonstick skillet with a nonstick spray and lightly saute vegetables.
  2. Whip egg whites with yolk and cottage cheese.
  3. Scramble eggs in skillet with cooked vegetables until done.

Nutritional Analysis:
Calories: 136
Protein: 15 g
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 216 mg
Fiber: 2 g
Sodium: 229 mg

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services