scrambled egg with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 tablespoon extra-virgin olive oil1/4 cup birds-eye stir-fry pepper & onion mix1 large egg1 tablespoon Almond Breeze almond milkdash sea saltdash cayenne pepper
Makes 1 serving.
Heat oil in small non-stick fry pan over medium heat. When oil is thin enough to coat pan, add vegetables. Break up with spatula and spread throughout pan. While they're cooking, in a small bowl beat remaining ingredients. Pour mixture slowly over vegetables. Tilt pan so egg covers all. When egg starts to set, use spatula to break up and turn pieces. Cook until solid or slightly brown. Serve with toast or in a pita.
Number of Servings: 1
Recipe submitted by SparkPeople user TIDEPOOL.
Heat oil in small non-stick fry pan over medium heat. When oil is thin enough to coat pan, add vegetables. Break up with spatula and spread throughout pan. While they're cooking, in a small bowl beat remaining ingredients. Pour mixture slowly over vegetables. Tilt pan so egg covers all. When egg starts to set, use spatula to break up and turn pieces. Cook until solid or slightly brown. Serve with toast or in a pita.
Number of Servings: 1
Recipe submitted by SparkPeople user TIDEPOOL.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 11.9 g
- Cholesterol: 207.8 mg
- Sodium: 224.8 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.3 g
- Protein: 6.4 g
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