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Quick Vegetable Scramble on Toast


This vegetable and egg scramble packs protein and flavor into one hearty serving.

  • Servings: 1

Source: Everyday Food, December 2010


  • 1/2 teaspoon extra-virgin olive oil
  • 1/4 small red onion, diced medium
  • 1/4 small red bell pepper, diced medium
  • Coarse salt and ground pepper
  • 1 large egg plus 2 large egg whites, lightly beaten
  • 2 tablespoons grated cheddar
  • 1 slice whole-wheat bread, toasted
  • 1 teaspoon chopped fresh parsley leaves


  1. In a small nonstick skillet, heat oil over medium. Add onion and bell pepper and cook until onion is translucent, 3 minutes. Season with salt and pepper. Add eggs and cheese and cook, stirring constantly with a rubber spatula, until eggs are set and cheese melts, 1 to 2 minutes. Spoon over toast and sprinkle with parsley.

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