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RECIPES/Breakfast
Southwestern Scramble
INGREDIENTS
18 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1-1/2 teaspoons extra virgin olive oil
1-1/2 teaspoons unsalted butter
1 medium onion, peeled and chopped
1 green pepper, cored, seeded and cut in 1/4-inch dice
1 red pepper, cored, seeded and cut in 1/4-inch dice
1 jalapeño pepper, cored, seeded and finely minced
1 can (14 ounce) diced tomatoes, juices drained (or 1 cup peeled, seeded and diced fresh tomato)
3 ounces reduced fat cream cheese, chilled, cut into small pieces
8 ounces lowfat sharp cheddar cheese
2 tablespoons chopped fresh chives
Instructions
Break 18 eggs into a medium bowl; add salt and pepper and whisk until well combined. Preheat Cuisinart™ Electric Skillet to 300°F; add olive oil and butter. Add onion, green and red peppers, jalapeño and tomato; cook 1 minute. Reduce heat to 200º, cover, and cook vegetables (stirring occasionally) until almost softened, about 5 minutes. Add eggs; let cook 30 seconds. Stir, then add cream cheese. Cook, stirring gently until cream cheese is well incorporated. Add cheddar; cook until eggs are scrambled, about 5 minutes. Garnish with fresh chives.
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RECIPE FACTS

Servings: Makes 12 servings

Nutritional information per serving

Nutritional information per serving: Calories 208 (57% from fat) carb. 5g • pro. 17g • fat 13g • sat. fat 5g • chol. 335mg • sod. 326mg • calc. 214mg • fiber 1g

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