Low Fat Scrambled Eggs with Bell Peppers

Start your day on a nutritious note with this delightful recipe for Low Fat Scrambled Eggs with Bell Peppers! Packed with protein-rich egg whites and the vibrant crunch of red and green bell peppers, this low-calorie breakfast is as flavorful as it is healthy. Whisked with a splash of non-fat milk for a creamy texture, these scrambled eggs are gently cooked for soft, fluffy curds and finished with the subtle freshness of chopped chives. Quick and easy to prepare in under 15 minutes, this dish is perfect for busy mornings or a light lunch. Serve it alongside whole-grain toast or a simple salad for a satisfying, guilt-free meal that’s bursting with color and nutrients. Perfectly suited for healthy eating enthusiasts, this recipe is low in fat without compromising on taste!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:5 mins

Total Time:15 mins

Servings: 2

Ingredients

• 6 large Egg whites
• 0.5 medium Red bell pepper
• 0.5 medium Green bell pepper
• 2 tablespoons Non-fat milk
• 0 Olive oil spray
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper
• 2 tablespoons Fresh chives

Directions

Step 1

Begin by preparing your vegetables. Dice half of a red bell pepper and half of a green bell pepper into small, even pieces to ensure they cook evenly.

Step 2

Chop the fresh chives finely and set aside for garnish.

Step 3

In a mixing bowl, whisk together the egg whites with 2 tablespoons of non-fat milk, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until thoroughly combined and slightly frothy.

Step 4

Lightly coat a non-stick skillet with olive oil spray and place it over medium heat.

Step 5

Once the skillet is hot, add the chopped bell peppers. Sauté for about 2 to 3 minutes, stirring occasionally, until the peppers start to soften but still retain their vibrant color.

Step 6

Pour the egg white mixture over the sautéed bell peppers in the skillet. Allow it to sit, undisturbed, for 20-30 seconds.

Step 7

Using a spatula, gently fold the eggs over themselves, creating soft curds. Continue to cook for another 1 to 2 minutes, folding every few seconds until the eggs are cooked to your preferred consistency, keeping them soft and slightly runny.

Step 8

Once cooked, remove from heat to avoid overcooking. Transfer the eggs to plates and serve topped with freshly chopped chives.

Step 9

Enjoy your low-fat scrambled eggs with bell peppers immediately, perhaps accompanied by a slice of whole-grain toast or a side salad for a complete meal.

Nutrition Facts

Serving size	(375.2g)

Amount per serving	% Daily Value*
Calories	153.6

Total Fat 0.6g	0%
Saturated Fat 0.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0.6mg	0%
Sodium 936.6mg	0%
Total Carbohydrate 14.0g	0%
Dietary Fiber 2.9g	0%
Total Sugars 7.1g
Protein 23.7g	0%

Vitamin D 12.5IU	0%
Calcium 68.0mg	0%
Iron 0.9mg	0%
Potassium 661.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.5%

Protein: 60.7%

Carbs: 35.9%