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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 198.7
  • Total Fat: 2.6 g
  • Cholesterol: 108.4 mg
  • Sodium: 251.4 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 19.5 g

View full nutritional breakdown of veggie scramble calories by ingredient
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veggie scramble

Submitted by: CCKELLY3

Introduction

quick dinner when my body was starving from a workout but my stomach just couldn't fathom any food, this was light enough but nutritious. quick dinner when my body was starving from a workout but my stomach just couldn't fathom any food, this was light enough but nutritious.
Number of Servings: 2

Ingredients

    3/4 cup egg beaters
    1 large omega 3 egg
    4-5 brown mushrooms sliced thick
    1/4 red bell pepper diced
    3 tbsp onion, diced
    1/2 cup black beans
    1/2 cup peas
    2 tsp garlic, minced
    to taste: garlic powder, onion powder, salt and pepper


Directions

Makes 2 servings for a main course

1. Spray nonstick pan with oil or PAM. Heat over medium high heat and add mushrooms, onion and peppers. Stirring, cook about 2 minutes then add garlic, cook another minute add the tomato and let cook till the tomato wilts, about 2 minutes. Add the eggs, peas and black beans, and turn the heat down to medium low. Stirring to cook the egg, toss it all together and cook until the eggs are done to your liking. Serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Vegetarian Meals |

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