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Quick Vegetable Scramble on Toast

Name: Quick Vegetable Scramble on Toast
Yield: 1 servings
Ingredients: 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

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

Source: Everyday Food, December 2010

Servings

Ingredients

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

Directions

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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Reviews

How would you rate this recipe?

ishaolinma4928149

1 JAN, 2019

I make this all the time as written. If I have left over hamburger, I add it . If I have leftover onion rings from takeout, I cut them up and add them. Mexican or Spanish chorizo are nice too. Just chop 'em up. There are lots of possibilities.
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