Servings: 4

2 T butter 2 T butter
¾ cup refrigerated chopped tomato, onion and bell pepper mix ¾ cup refrigerated chopped tomato, onion and bell pepper mix
4 large eggs 4 large eggs
4 large egg whites 4 large egg whites
2 T chopped fresh parsley 2 T chopped fresh parsley
6 T sour cream 6 T sour cream
1 T Dijon mustard 1 T Dijon mustard
Dash of salt Dash of salt
Dash of pepper Dash of pepper

Melt butter in large nonstick skillet over medium. Add tomato mixture, coating veggies in butter. Cook 3 mins or until veggies are tender, stirring often.
While veggies cook, combine eggs, eggwhites , parsley, sour cream, mustard, salt and pepper in a medium bowl with a whisk.
Add egg mixture to pan. Cook over medium two minutes. Do not stir until mixture begins to set on the bottom. Draw heat resistant spatula through egg mixture to form large curds. Do not stir constantly. Egg mixture is done when thickened but still moist. Serve immediately.