Vegi Egg Scramble
- Number of Servings: 3
Ingredients
Olive Oil6 eggs1 cup sliced mushrooms1/2 small onion1/4 green bell pepper1 large garlic clove1 baby zucchiniFresh salsaMexican Style shredded cheese
Heat Olive Oil in large pan.
Add diced onion, bell pepper, sliced zucchini, garlic and mushrooms to pan once oil is hot. Season with salt and pepper (I like Natures Seasoning).
Once vegetables are crisp tender remove from pan and set aside.
In same pan, scramble cook 6 large eggs.
Once eggs are cooked add the vegetable and mix well.
Serve warm with 1 Tbsp of mexican style cheese and 1 Tbsp fresh salsa on top.
I served it in the picture with lite maple sausage, a hash brown patty and a glass of V8 juice, which makes for a filling tasty meal. (calories for sausage, hash brown and V8 not included in recipe)
Serving Size: Makes 3 - 1 cup servings
Add diced onion, bell pepper, sliced zucchini, garlic and mushrooms to pan once oil is hot. Season with salt and pepper (I like Natures Seasoning).
Once vegetables are crisp tender remove from pan and set aside.
In same pan, scramble cook 6 large eggs.
Once eggs are cooked add the vegetable and mix well.
Serve warm with 1 Tbsp of mexican style cheese and 1 Tbsp fresh salsa on top.
I served it in the picture with lite maple sausage, a hash brown patty and a glass of V8 juice, which makes for a filling tasty meal. (calories for sausage, hash brown and V8 not included in recipe)
Serving Size: Makes 3 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 232.9
- Total Fat: 17.3 g
- Cholesterol: 369.9 mg
- Sodium: 267.9 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.0 g
- Protein: 15.8 g
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