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French scramble

  • 1 teaspoon olive oil
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1 cup fresh diced tomatoes
  • 4 large eggs, lightly beaten
  • 1 tablespoon chopped fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; saute for 5 minutes. Add thyme, red pepper, and

tomatoes; cover, reduce heat to medium, and cook 7 minutes orr until bell peppers are tender. Uncover,  and cook 2 minute or until liquid almost

evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired, Cut into wedges and serve warm.














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