Delicious Scrambled Eggs
- 8 large eggs
- ¼ cup skim milk
- 1/8 to ¼ teaspoon dill weed
- 1-teaspoon coconut oil
- ½ cup green capsicum, chopped
- ¼ cup onion, chopped
- ½ cup tomato, chopped
- Salt and pepper to taste
- In a bowl, whisk the first five ingredients until blended. In a 12-in. non-stick skillet, heat coconut over medium-high heat. Add green pepper and onion; cook and stir until tender. Remove from pan.
- In same pan, pour in egg mixture; cook and stir over medium heat until eggs begin to thicken. Add tomato and pepper mixture; cook until heated through and no liquid egg remains, stirring gently.
**1 cup serving size is only 188 calories!**