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Texas Breakfast Scramble

  • 2 tablespoon vegetable oil
  • 2 medium potatoes
  • 1 green pepper diced
  • 1 red pepper diced
  • 3 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)

In a skillet, heat vegetable oil over medium heat. Sauté potatoes for 2 to 3 minutes. Cover and cook until soft. Add green and red peppers and cook thoroughly. In a bowl, whisk the egg whites and whole eggs. Pour the egg mixture over the potatoes and peppers. Add salt and scramble all of the ingredients together until the eggs are done.

Serve with salsa and whole wheat toast or corn tortillas.

Makes 4 servings


Serving Amount: ¾ cup
Servings: 4
Calories: 213.7
Protein: 9.6g
Carbohydrate: 21.3g
Fat: 10.5g
Sodium: 235.3mg
Fiber: 2.9g
Texas Breakfast Scramble