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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 242.2
  • Total Fat: 17.8 g
  • Cholesterol: 427.8 mg
  • Sodium: 172.8 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 14.2 g

View full nutritional breakdown of Scrambled Eggs with Beet Greens and Onions calories by ingredient
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Scrambled Eggs with Beet Greens and Onions

Submitted by: YARNSOME
Scrambled Eggs with Beet Greens and Onions

Introduction

Scrambled eggs with a variety of vegetables are one of our favorites. We serve it with fresh sliced tomato and fresh sliced fruit. The beet greens are the tops from a bunch of beets we just bought at the farmers market. You can check for more recipes at Dinnermagic.net. Scrambled eggs with a variety of vegetables are one of our favorites. We serve it with fresh sliced tomato and fresh sliced fruit. The beet greens are the tops from a bunch of beets we just bought at the farmers market. You can check for more recipes at Dinnermagic.net.
Number of Servings: 2

Ingredients

    4 eggs
    1 tablespoon half and half
    1/4 teaspoon paprika
    1 teaspoon Mrs. Dash lemon pepper salt free seasoning
    1/2 cup sliced mushrooms
    1/2 cup chopped onion
    1 cup beet greens (or other greens you enjoy)
    1 tablespoon olive oil

Directions

Heat the olive oil in a pan.
Beat the eggs with 1 tablespoon of half and half. This adds a creamy texture to the eggs.
Stir the spices into the eggs.
Brown the mushrooms and chopped onion in the oil.
Chop the beet greens and add them to the pan. Cook until soft.
Add the egg mixture and cook until set.

Number of Servings: 2

Recipe submitted by SparkPeople user YARNSOME.






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