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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 304.0
  • Total Fat: 24.7 g
  • Cholesterol: 378.0 mg
  • Sodium: 212.1 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 14.5 g

View full nutritional breakdown of Veggie round calories by ingredient
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Veggie round

Submitted by: JUDYCALLAWAY12

Introduction

Veggies can be prepared before hand and stored in refrigerator to save on prep time. Veggies can be prepared before hand and stored in refrigerator to save on prep time.
Number of Servings: 1

Ingredients

    1 tbsp. chopped green pepper
    1/4 cup snow peas
    1 1/2 tsp. chopped onion
    1/4 cup chopped zuccini
    1/4 cup chopped cabbage
    1 tsp tumeric
    1/2 tsp. red pepper
    1 tbsp. grated parmesean cheese
    2 medium eggs
    1 tbsp. extra virgin olive oil

Directions

Heat a skillet on medium heat. Pour 1 tbsp of evoo in skillet. Add onions, cabbage, green pepper,and snow peas. Cook until all are soft. Add zuccini. Cook for 1 to 2 minutes. Add tumeric, and red pepper. Cook another 1 to 2 minutes. Remove veggies from skillet. Set aside. Crack eggs into bowl and beat well. Spray a small non-stick skillet with cooking spray. Pour in eggs. Do not break up eggs. Allow eggs to set. Spread 1 to 2 tbs of veggie mixture over eggs. Then sprinkle with cheese.
Makes 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user JUDYCALLAWAY12.






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