Mexican Scrambled Eggs

Makes 4 Servings


4 eggs
2 egg whites
1/3 cup low-fat milk
1/4 teaspoon Sweet’N Low
1/4 teaspoon garlic powder
1 tablespoon reduced-calorie margarine
1/2 cup chopped onion
1 can (4 ounces) diced mild green chilies, drained
1 fresh tomato, diced
2 ounces reduced-fat cheddar cheese, shredded
Chopped green onion and minced fresh parsley for garnish


In a medium size bowl beat together eggs, egg whites, milk, garlic powder and Sweet’N Low. Set aside.

In an 8- or 9-inch skillet, cook onions and margarine over medium heat until tender, 2-3 minutes. Stir in chilies and tomato and heat through. Pour egg mixture into the skillet. As the edges cook push the mixture into the center and let the uncooked part move to the outside. Just before eggs are firm, sprinkle with cheese. Do not overcook as the eggs will continue to set after taken off the heat.

Sprinkle with green onion and parsley. Serve immediately.

Nutritional Facts

Calories: 163
Saturated Fat: 3g
Cholesterol: 218mg
Sodium: 344mg
Total Carbs: 7g
Protein: 13g


Recipe courtesy of SweetNLow.com.
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