From Paulette Vickery's Recipe Collection

BB: GARDEN SCRAMBLE

cheese/eggs

1 cup egg beaters, 1 carton
1/8 teaspoon black pepper
1/8 teaspoon marjoram
1/4 cup chopped celery
1/4 cup chopped red pepper
2 tablespoon chopped green pepper
1 tablespoon nonfat chicken broth
1 cup nonfat cheddar cheese
2 each slices toasted bread
1 tablespoon chopped chives

In a bowl combine egg beaters, pepper, and marjoram, and set aside. In a Pammed nonstick skillet over medium heat, cook celery, red pepper, green pepper, and chives in chicken broth until tender. Add egg beaters and grated cheese to mixture. Cook, stirring occasionally until set. Serve immediately over toast halves if desired, or plain. Per serving: fat 0 G, cholesterol 20 MG, fiber 4 G, calories 181, 0 percent calories from fat, protein 30 G, carbohydrate 12 G, sodium774 MG.

Yield: 2 servings