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SKYBOYSMOM Posts: 1,152
6/6/08 4:51 A

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A really easy way to enjoy “restaurant” style eggs at home!

½ cup chopped green bell pepper
½ cup chopped onion
1 (10 3/4-ounce) can Healthy Request Tomato Soup
1/4 cup water
1 teaspoon white distilled vinegar
6 eggs or equivalent in egg substitute
2 tablespoons fat-free milk
1 teaspoon dried parsley flakes

In a medium saucepan sprayed with butter-flavored cooking
spray, saute green pepper and onion for 5 minutes. Stir in
tomato soup, water, and vinegar. Lower heat and simmer
while preparing scrambled eggs, stirring occasionally.
Meanwhile, in a medium bowl, combine eggs, milk, and parsley
flakes. Mix with a fork until fluffy. Pour egg mixture into a
large skillet sprayed with butter-flavored cooking spray, and
cook for 6 to 8 minutes or until eggs are set, scrambling often
with a fork. For each serving, place about ½ cup egg mixture
on a plate and spoon a full 1/3 cup sauce mixture over top.

Serves 4 - Each serving equals:

HE: 1 1/2 Pr, 1/2 Ve, 1/2 Sl, 18 OC

176 Calories, 8g Fa, 11g Pr, 15g Ca, 382mg So, 52mg Cl, 1g Fi

DIABETIC: 1 1/2 Mt, 1 St/Ca

Healthy Exchanges Newsletter Jan 2002

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