Eggs And Peppers
1 teaspoon olive or vegetable oil
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).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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