This is a great summer recipe as it is chock-full of summertime vegetables. We ate it for breakfast, but it could easily be a light summer supper as well. We found this to be incredibly filling – so you may want to adjust on the smaller side. With the corn, this would be a good Phase 2 recipe, but on Phase 1 you’d need to leave the corn out.
DELUXE SCRAMBLED EGGS
Recipe from Taste of Home Quick Cooking Annual Recipes 1999
1/2 C each chopped green onions, zucchini, green pepper, and sweet red pepper
1 T vegetable oil (I used olive oil instead)
1 C fresh or frozen corn (I used canned corn)
1/2 to 3/4 t salt
1/2 t dill weed
8 eggs, beaten
1 C (4 oz.) shredded sharp low-fat cheddar cheese
pepper to taste
In a large skillet, saute onions, zucchini and peppers in oil until tender, about 5 minutes. Add corn, salt and dill; mix well. Add eggs; sprinkle with cheese. Cook and stir gently until eggs are completely set. Sprinkle with pepper.
Yield: 4 servings