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Cantonese Vegetable Scramble

Cantonese Vegetable Scramble
This Recipe Is:

WebMD Recipe

  • 3 large
    eggs, use higher omega-3 eggs if available
  • 1/2 cup
    egg substitute
  • 2 teaspoons
    canola oil
  • 1 cup
    sugar snap peas, cut in half on the diagonal
  • 1/4 cup
    red bell pepper, chopped
  • 1 teaspoon
    lower sodium soy sauce
  • green onions, thinly sliced, the white and part of the green
  1. Beat eggs with egg substitute with fork or mixer until thoroughly blended, but not frothy.
  2. Place a nonstick frying pan over high heat until hot. Add canola oil, swirling to coat the bottom. Add sugar snap peas and red pepper and stir-fry for a minute to a minute and a half. Add the egg mixture and let it cook, stirring, until the eggs are soft (about 1 minute).
  3. Gently stir the egg and vegetable mixture, drizzle the soy sauce over the top, and continue cooking until eggs are done to your liking (about 2 minutes). Sprinkle the green onions over the top and serve.
Nutritional Information

Makes: 2 servings
  • Calories230
  • Protein18 g
  • Carbohydrates12 g
    • Dietary fiber4 g
  • Fat12 g
    • Saturated fat2.7 g
  • Cholesterol318 mg
  • Sodium283 mg
  • Calories from Fat49%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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