Cheesy Scrambled Eggs with Tomatoes


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4 large egg
4 large egg white
1⁄2 tsp salt
1⁄8 tsp black pepper, freshly ground
1⁄3 cup green onion, thinly sliced
3⁄4 cup fresh tomatoes, chopped
2 oz low-fat cream cheese, cut into small pieces

Heat a medium nonstick skillet over medium heat, then coat with cooking spray.
In a medium bowl, whisk together eggs, egg whites, salt, black pepper, and green onion until blended. Pour into the skillet and cook, scrambling with a spatula or wooden spoon, for 2 minutes or until the eggs begin to set. Reduce heat to low, add tomatoes and cream cheese, and cook, gently stirring, for 1 more minute or until the eggs are desired consistency.
Per serving: 4 SmartPoints; 3 PointsPlus


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