Ingredients

• 3-1/2 cups liquid low cholesterol egg substitute
• 1/2 cup onion
• 1/2 cup red bell pepper
• 1/2 cup green bell pepper
• 1 teaspoon black pepper
• 2 tablespoons trans-fat free margarine

Preparation

1. Finely chop onion and bell peppers.
2. Combine egg product, onion, bell peppers and black pepper in a bowl.
3. Melt margarine in a skillet. Add egg mixture and cook until eggs are set. Stir often to prevent sticking.
4. Serve hot or place in warmer until ready to serve.

Helpful hints

• Low cholesterol egg substitute is available refrigerated or frozen.  Best choices for kidney patients are brands lowest in sodium without added soy or milk products or phosphate additives.