Entrees

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12

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

Ingredients

  • 18 large eggs
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1½ teaspoons extra virgin olive oil
  • 1½ teaspoons unsalted butter
  • 1 medium onion, peeled and chopped
  • 1 green pepper, cored, seeded and cut in ¼-inch dice
  • 1 red pepper, cored, seeded and cut in ¼-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

Preparation

  1. Break 18 eggs into a medium bowl; add salt and pepper and whisk until well combined.
  2. Preheat Cuisinart™ Electric Skillet to 300°F; add olive oil and butter. Add onion, green and red peppers, jalapeño and tomato; cook 1 minute.
  3. Reduce heat to 200º, cover, and cook vegetables (stirring occasionally) until almost softened, about 5 minutes.
  4. Add eggs; let cook 30 seconds.
  5. Stir, then add cream cheese. Cook, stirring gently until cream cheese is well incorporated. Add cheddar; cook until eggs are scrambled, about 5 minutes.
  6. Garnish with fresh chives.