Scrambled Eggs

David Meinz • Speaking of Women's Health keynote speaker

Scrambled Eggs

Scrambled eggs are a breakfast favorite! This recipe makes it easy to make scrambled eggs for the entire family in just a few short minutes.


  • 6 large eggs or 1 1/3 cup Egg Beaters
  • 6 tsp (1 tsp for each egg) low-fat milk
  • 3 dashes of salt (1 dash for every two eggs)
  • 1 Tbs butter or light olive oil for frying
  • ¼ cup diced green peppers
  • ¼ cup diced red peppers


  • Heat a large non-stick frying pan to a setting just above medium
    (note: a 12-inch pan works will for 6 eggs)
  • In large metal or glass mixing bowl, whisk the eggs with the milk and salt; beat vigorously for 2 minutes
    (Alternatively, you can place the eggs milk, and salt in a blender and mix for 20 – 25 seconds; allow the mixture to rest for a couple of minutes to let the foam settle)
  • Melt the butter in the frying pan; add diced vegetables and sauté
  • As the very last of the butter is liquefying, add the egg mixture
  • Do not stir immediately, wait until the first hint of setting begins; using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute uncooked eggs
  • Continue this motion as the eggs continue to set, breaking apart large pieces; once eggs are set, flip over
  • Allow eggs to cook 15 – 20 seconds longer
  • Transfer eggs to serving plates; season with salt and pepper to taste

(makes two servings)

Nutritional Analysis (per serving)

Nutritional analysis not available.