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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 79.1
  • Total Fat: 3.2 g
  • Cholesterol: 108.5 mg
  • Sodium: 44.5 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.4 g

View full nutritional breakdown of Fluffed Egg w/ Veggies calories by ingredient
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Fluffed Egg w/ Veggies

Submitted by: THEACTEDGUITAR

Introduction

A quick breakfast meal with Mushrooms, Onions, and Peppers. A quick breakfast meal with Mushrooms, Onions, and Peppers.
Number of Servings: 3

Ingredients

    2 eggs
    2 mushrooms
    1/3 green bell pepper
    1/4 onion
    salt
    ground pepper

Directions

Butter pan and skillet. Crack two eggs in small pan. Slice and add vegetables in larger skillet. Cook vegetables and let sit. Let eggs sit and occasionally stir to keep them white and fluffy, poke yoke to drain. Do not cook eggs all the way to burnt or brown, but add them to vegetables. Continue cooking vegetables and eggs together, mixing and stirring.

Once fully cooked, salt and pepper then serve!

Serving Size: makes 3 small plates

Number of Servings: 3

Recipe submitted by SparkPeople user THEACTEDGUITAR.






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