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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 267.9
  • Total Fat: 19.0 g
  • Cholesterol: 377.6 mg
  • Sodium: 447.6 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.1 g

View full nutritional breakdown of Veggie Scrambled Eggs calories by ingredient
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Veggie Scrambled Eggs

Submitted by: MOMMY_IN_MOTION
Veggie Scrambled Eggs

Introduction

A kid-friendly way to add some veggies to weekend breakfast! (In picture- served with one slice wheat toast, and 0.5 cup diced pineapple- not included in nutritional info) A kid-friendly way to add some veggies to weekend breakfast! (In picture- served with one slice wheat toast, and 0.5 cup diced pineapple- not included in nutritional info)
Number of Servings: 3

Ingredients

    5 large (or 7 small) eggs- scrambled
    1/2 cup shredded cheddar cheese
    1/2 large tomato, diced (about 3/4 cup)
    1 cup cooked spinach (I used frozen, fresh would also work)

Directions

To prepare: cook one cup of frozen spinach with water until boiling. While spinach is cooking- chop half of one large tomato- set aside. Whisk 5 large (or 7 small) eggs in a bowl, set aside

To cook: Drain water from spinach. Combine spinach with eggs, tomato, and 1/2 cup shredded cheese in frying pan. Cook on medium-high heat until eggs thoroughly cooked.

Nutritional information calculated for three servings. Could easily serve four or five if needed.

Number of Servings: 3

Recipe submitted by SparkPeople user MOMMY_IN_MOTION.






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