Makes 12 servings
18 large eggs ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 1½ teaspoons extra virgin olive oil 1½ teaspoons unsalted butter 1 medium onion, peeled and chopped 1 green pepper, cored, seeded and cut in ¼-inch dice 1 red pepper, cored, seeded and cut in ¼-inch dice 1 jalapeño pepper, cored, seeded and finely minced 1 can (14 ounce) diced tomatoes, juices drained (or 1 cup peeled, seeded and diced fresh tomato) 3 ounces reduced fat cream cheese, chilled, cut into small pieces 8 ounces lowfat sharp cheddar cheese 2 tablespoons chopped fresh chives
Nutritional information per serving: Calories 208 (57% from fat) carb. 5g • pro. 17g • fat 13g • sat. fat 5g • chol. 335mg • sod. 326mg • calc. 214mg • fiber 1g
Break 18 eggs into a medium bowl; add salt and pepper and whisk until well combined. Preheat Cuisinart™ Electric Skillet to 300°F; add olive oil and butter. Add onion, green and red peppers, jalapeño and tomato; cook 1 minute. Reduce heat to 200º, cover, and cook vegetables (stirring occasionally) until almost softened, about 5 minutes. Add eggs; let cook 30 seconds. Stir, then add cream cheese. Cook, stirring gently until cream cheese is well incorporated. Add cheddar; cook until eggs are scrambled, about 5 minutes. Garnish with fresh chives.