Spinach and Bell Pepper Scramble
English Muffins with Lemon-Chive Cream Cheese
Ingredients
- 1 red bell pepper, diced
- ½ small onion, chopped
- 1 Tbsp olive oil
- 1 (5-oz) pkg baby spinach
- 1 clove garlic, minced
- 8 large eggs, lightly beaten
- 2 Tbsp 1% low-fat milk
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 chive, finely chopped
Instructions
- Cook pepper and onion in hot oil in a large skillet over medium heat 6 minutes or until tender.
- Add spinach and garlic; cook 4 minutes or until wilted.
- Whisk together eggs, milk, sal,t and pepper; pour into skillet. Cook 4 minutes or until thickened and set, stirring often.
- Sprinkle with chives.
Side Dish Ingredients
- 2 oz ⅓-less-fat cream cheese
- 1 tsp fresh lemon juice
- ¼ tsp lemon zest (optional)
- 1 chive, finely chopped
- 2 whole wheat English muffins, split in half and toasted
Side Dish Instructions
- Combine cream cheese, lemon juice, lemon zest (if using) and chives.
- Spread mixture over cuts sides of English muffins.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
186
|
93
|
279
|
| Fat (g) | 13 | 3 | 16 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 5 | 12 | 17 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 306 | 188 | 494 |
Breakfast Meal Plan
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