Vegetable Scrambled Egg Substitute Recipes

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SCRAMBLED HOMEMADE EGG SUBSTITUTE



Scrambled Homemade Egg Substitute image

"This tasty alternative to whole eggs is perfect for folks who need to watch their diets," remarks June Formanek from Belle Plaine, Iowa. "It scrambles up fluffy and delicious."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 5m

Yield 1 serving (equivalent to 2 eggs).

Number Of Ingredients 4

3 egg whites
2 tablespoons instant nonfat dry milk powder
1 teaspoon water
2 to 3 drops yellow food coloring, optional

Steps:

  • In a small bowl, combine all ingredients. Use as a substitute for eggs.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

VEGETABLE SCRAMBLED EGG SUBSTITUTE



Vegetable Scrambled Egg Substitute image

These scrambled eggs are packed with a variety of veggies, giving you an instant healthy start to your day. -Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1 cup egg substitute
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 cup fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Steps:

  • In a small bowl, combine the egg substitute, green pepper, onions, milk, salt and pepper. , Pour into a nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Add tomato; cook and stir until completely set.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 563mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

EXTREME VEGGIE SCRAMBLED EGGS



Extreme Veggie Scrambled Eggs image

A variety of veggies combined with eggs make a great start to the day.

Provided by EIORE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6 eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
  • In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g

HAM AND VEGETABLE SCRAMBLED EGGS



Ham and Vegetable Scrambled Eggs image

This is a lovely dish for breakfast or supper. Save morning time by preparing the veggies and ham the night before. Remember that eggs should be scrambled slowly. Do not use high or even medium-high heat! Medium or low heat is best. Recipe is from one of those check-out stand cookbooks.

Provided by Lorraine of AZ

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 eggs
2 tablespoons milk
1/2 teaspoon garlic salt
2 tablespoons butter
1/2 cup cooked ham, finely chopped
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
2 ounces shredded cheddar cheese

Steps:

  • In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
  • Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until veggies are crisp-tender.
  • Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
  • NOTE: This is a fun recipe because you can vary it so easily. Try other chopped vegetables such as broccoli and red bell pepper in place of the onion and green pepper. Or substitute a different cheese such as Swiss or colby-Montered Jack.

Nutrition Facts : Calories 252, Fat 18.6, SaturatedFat 8.1, Cholesterol 404.2, Sodium 207.5, Carbohydrate 2.7, Fiber 0.4, Sugar 1, Protein 17.6

HOMEMADE EGG SUBSTITUTE



Homemade Egg Substitute image

If you use egg substitutes on a regular basis, then here is a great alternative to the store-bought brands, this freezes well so make lots and freeze :)

Provided by Kittencalrecipezazz

Categories     Low Cholesterol

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

6 egg whites
1/4 cup nonfat dry milk powder
1 tablespoon vegetable oil
6 drops yellow food coloring (optional)

Steps:

  • Combine all ingredients in a mixing bowl; whisk until smooth.
  • Store in a glass container or jar in the refrigerator for up to 1 week and also freezes well.
  • To make scrambled eggs; fry slowly over low heat in a nonstick frypan.
  • Note: one serving is 1/4 cup (1 egg equivalent).

Nutrition Facts : Calories 83, Fat 3.5, SaturatedFat 0.5, Cholesterol 1.5, Sodium 122.3, Carbohydrate 4.3, Sugar 4.2, Protein 8.1

EGG AND VEGGIE SCRAMBLE



Egg and Veggie Scramble image

This easy egg and veggie scramble is ultra-versatile as you can use any mashed or puréed veggies your baby loves to eat. Here, we've used a delicious and nutritious combo of puréed peas, carrots and butternut squash.

Provided by Egg Farmers of Canada

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Canada

Time 40m

Yield 1

Number Of Ingredients 3

½ cup peeled and diced vegetables (we used peas, carrots and butternut squash)
1 large egg
1 tablespoon breast milk or formula

Steps:

  • Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
  • Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
  • Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
  • Remove from heat, let cool and chop into tiny pieces your baby can manage.

Nutrition Facts : Calories 139 calories, Carbohydrate 11.8 g, Cholesterol 186.6 mg, Fat 5.7 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 157.2 mg, Sugar 5.2 g

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