For those of you who are looking for my pretty-awesome egg (Garden Scrambled Eggs) recipe, here it is:
3/4 cup refrigerated prechopped tomato, onion, and bell pepper mix (I left out the bell pepper and just chopped up some tomato and onion)
4 large eggs
4 large egg whites
2 tablespoons chopped fresh parsley (I also left this out just because the store was out)
6 tablespoons reduced-fat sour cream (this surprised me to but necessary)
1 tablespoon Dijon mustard
Dash of salt
Dash of black pepper
Butter-flavored cooking spray
Heat a large skillet coated with the cooking spray over medium heat. Add the tomato/onion/bell pepper mixture, coat with cooking spray, and cook for three minutes or under tender. While the vegetables cook, mix the remaining ingredients in a medium bowl and stir with a whisk. Add the egg mixture to the pan and cook over medium heat for two minutes. Don't stir until mixture begins to set on bottom. Draw a spatula through the egg mixture to form large curds. Don't stir constantly. Egg mixture is done with thickened but still moist.
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And a bonus to go with these eggs:
1 pound small red potatoes (about 8 potatoes)
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
butter-flavored cooking spray
Preheat oven to 450. Scrub potatoes, cut each into eight wedges. Place wedges in a large bowl. Drizzle with oil and mix well. Sprinkle with salt, garlic powder, and pepper. Toss until potatoes are evenly coated with spices. Arrange in a single layer on a large rimmed backing sheet coated with cooking spray. Bake at 450 for 20 minutes or until browned.
I'm quite pleased.