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Egg white veggie scramble

  • cooking spray, olive oil preferred
  • 1 cup mixed bell pepper (red, green, and yellow), diced
  • 1/2 medium onion, diced
  • 1 cup egg whites
  • 6 tablespoons low fat cheddar or Monterey Jack cheese, grated.
  • Salt and pepper to taste
                                                                                                                                                   
Coat skillet with nonstick cooking spray and place on medium heat. Combine and saute all vegetables until tender, around 3 to 4 minutes. Add

eggs and cheese; stir until egg whites are firm. Add salt and pepper to taste. Serve hot.












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