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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 62.6
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 145.2 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 7.6 g

View full nutritional breakdown of BK CE Garden Egg Scramble calories by ingredient
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BK CE Garden Egg Scramble

Submitted by: LABYRINTH

Introduction

Recipe from Clean Eating magazine. Very easy to do and great for using up leftovers.

Tip: look through the fridge for leftover veggies from previous dinners and use them up in your egg scramble.
Recipe from Clean Eating magazine. Very easy to do and great for using up leftovers.

Tip: look through the fridge for leftover veggies from previous dinners and use them up in your egg scramble.

Number of Servings: 6

Ingredients

    Asparagus, fresh, 1.5 cup
    Olive Oil, 2 tsp
    Onions, raw, 1/4 cup, chopped
    Garlic, 2 cloves, minced
    Mushrooms, fresh, 1 cup, chopped
    Spinach, fresh, 3 cup
    Country Creek Farms Egg Whites, 6 serving
    Basil, 1/2 cup
    Sun Dried Tomatoes, 1/4 cup (not oil packed)

Directions

Bring water to a boil in a medium saucepan. Add asparagus and cook until crisp and bright (about 1-2 minutes). Immediately remove and plunge in a bowl of ice water until cooled (this is "blanching").

Heat oil in large skillet over medium heat. Add onion, garlic and mushrooms, and then cook for five minutes or until tender. Add spinach and asapargus and cook until spinach is wilted (3-5 minutes).

Stir in Egg Whites, basil and tomatoes, mix and scramble (3-5 minutes).

Number of Servings: 6

Recipe submitted by SparkPeople user LABYRINTH.






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Member Ratings For This Recipe

  • Just made this, and it's delicious. Can't believe I missed this recipe in my CE magazine from over a year ago. Very easy to make too. I will definitely be making this again. - 11/28/10

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