1 cup your favorite sliced vegetables (such as bell pepper, mushrooms and zucchini)
1/2 cup chopped onion
4 eggs
1/4 cup 2% milk
1/4 tsp. salt
1/8 tsp. ground black pepper
Directions:
In 10-inch nonstick skillet, melt Country Crock® Calcium plus Vitamin D over medium heat and cook vegetables and onion, stirring occasionally, 5 minutes or until tender.
Meanwhile, with wire whisk, beat eggs with remaining ingredients. Add egg mixture to skillet and cook, stirring frequently, 2 minutes or until eggs are thoroughly cooked.
Also terrific with Shedd's Spread Country Crock® Spread.
Cost per recipe*: $1.95.
Cost per serving*: $.98.
*Based on average retail prices at national supermarkets.
By using Shedd’s Spread Country Crock® instead of butter in this recipe, you reduce the amount of saturated fat by 6g and save 50 calories per serving.
