8 large eggs
1/3 cup reduced-fat sour cream
1/2 tsp. salt
1/8 tsp. black pepper
1 small red bell pepper, diced
1/4 cup sliced scallions
2 tsp. "I can't believe it's not butter"

Heat oven to 350°F.

In a large bowl, whisk together first 4 ingredients.

In a skillet over medium heat, cook bell peppers and scallions in "butter" for 3 minutes. Add egg mix. Cook 2 minutes or until eggs thicken slightly, stirring often. Divide evenly among 4 (1 cup) ramekins.

Bake 25 minutes or until edges puff up and top is golden.

Submitted by: Sherry Monfils