Ingredients

• 6 eggs
• 2 tablespoons water
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon dried marjoram leaves
• 2 tablespoons Blue Bonnet®-stick
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons finely chopped green bell pepper
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon salt

Directions

1. Beat eggs, water, black pepper, and marjoram in medium bowl with wire whisk until well blended; set aside.
2. Melt Blue Bonnet in large skillet over medium heat. Add celery, bell peppers, chives and salt. Cook 3 minutes or until tender, stirring frequently.
3. Add egg mixture; cook 4 minutes or until set, stirring occasionally.

Nutrition Facts

Amount per Serving

Calories

157

% Daily Value*

Total fat

19%

12 g

Saturated fat

16%

3 g

Cholesterol

106%

318 MG

Sodium

10%

235 MG

Carbohydrate

1%

2 g

Dietary fiber

1%

0 g

Sugars

0%

2 g

Protein

19%

10 g

Vitamin A

18%

Vitamin C

32%

Calcium

4%

Iron

6%