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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 382.5
  • Total Fat: 11.7 g
  • Cholesterol: 25.5 mg
  • Sodium: 568.6 mg
  • Total Carbs: 49.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 24.2 g

View full nutritional breakdown of Vegetable Egg Scramble calories by ingredient
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Vegetable Egg Scramble



Introduction

This is what I make for Dinner sometimes when I'm sick of eating the usual Dal and Rice Meals---makes for a nice change and the Vegetables can be changed according to mood and flavour. This is what I make for Dinner sometimes when I'm sick of eating the usual Dal and Rice Meals---makes for a nice change and the Vegetables can be changed according to mood and flavour.
Number of Servings: 2

Ingredients

    3 Egg Whites
    1tbsp.Yellow Peppers chopped
    1tbsp.Red Peppers chopped
    1 tbsp.Mushrooms chopped
    1tbsp.Shallots chopped
    0.5 Mini Baby Bel original
    0.25 medium Tomato chopped
    1.5tsp.Dried Parsley
    1tbsp Unsalted Butter
    2 tsp.Corn Flour(Corn Starch)
    2 Bread Rolls(Kaiser Rolls)

Directions

PREPARATION
Beat the Egg Whites and mix well.Sprinkle the Corn Starch,Black Pepper Powder and Dried Parsley on the Chopped Vegetables and mix well.Cut the single Mini Baby Bel Original into slices.
METHOD
Split the Kaiser Rolls in half , toast the halves and keep ready.Melt Butter on low heat and saute the chopped Shallots in it till soft and transclucent.Add the chopped vegetables and saute for 3-5 minutes.Add the sliced Cheese and allow to melt .Add the beaten Egg Whites and mix well.Cook on low flame till scrambled.
Serve hot on toasted Kaiser Rolls.

Number of Servings: 2

Recipe submitted by SparkPeople user KOMAL53.






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