Published November 25, 2012

Low Fat Mexican Scramble (Recipe)

by Helen M. Ryan
mexican scrambled

Eating healthier becomes a little easier when you spice things up.

Try this recipe for reduced fat Mexican scrambled eggs—great for breakfast (lunch or dinner, too!)
This is what you will need (see recipe card at bottom):

  • 100% egg whites
  • Sliced bell peppers  (fresh or frozen)
  • Sliced olives
  • Reduced fat Mexican cheese
  • Salsa and fat free sour cream

Mix 1 cup egg whites with sliced olives and add sliced bell peppers (or add some other veggies like mushroom and chopped zucchini to mix things up).
Pour into a medium-sized pan coated with low fat cooking spray. Cook on medium heat.

Grab your favorite spatula and keep those eggs moving.
Towards the end of cooking, add a sprinkle of reduced fat shredded cheese.
Plate your meal (on a small plate). Salt and pepper to taste.
Top with salsa (and/or taco sauce) and a little fat free sour cream. (You can also put the scrambled eggs in a corn tortilla and make it into a breakfast taco—another fun option.)

High protein, low fat, veggies, and a lot of flavor. Your taste buds will be happy.

Download (right click - save as) or share recipe card below.
Healthy Mexican scrambled eggs for breakfast