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Eggs And Peppers

brunches & entertaining, tex-mex, main dishes, eggs, breakfast

1 teaspoon olive or vegetable oil
1 small onion; thinly sliced
1/2 red bell pepper; cut into 1/4-inch
1/2 green bell pepper; cut
into 1/4-inch strips
1/2 yellow bell pepper; cut
into 1/4-inch strips
1 small tomato; cut into 1-inch
2 cups Egg Substitute or cholesterol-
free egg product
1/2 teaspoon salt
1/8 teaspoon pepper

Heat oil in 10-inch nonstick skillet over medium-high heat. Saute onion and bell peppers in oil. Stir in tomato; heat through. Remove from skillet; keep warm. Mix remaining ingredients; pour into skillet. Cook uncovered over medium heat. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist. Place eggs on platter. Mound vegetable mixture in center of eggs. 4 SERVINGS (ABOUT 1 CUP EACH).

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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