Summer Veggie Egg Scramble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams) 1 cup, sliced Zucchini 8 tbsp chopped Shallots 2 clove Garlic .125 cup Milk, nonfat 1-2 tsp Mrs. Dash Italian Seasoning1 tsp red pepper flakes Salt & pepper to taste
1. Chop up all veggies
2. Spray non-stick pan with spray olive oil and saute veggies until soft (appx. 5 minutes).
3. While veggies are cooking, beat eggs with 2 Tbsp milk, basil, and red pepper flakes
4. Add eggs to veggie mixture and cook until eggs are done. Salt and pepper to taste.
Serving Size: 1
2. Spray non-stick pan with spray olive oil and saute veggies until soft (appx. 5 minutes).
3. While veggies are cooking, beat eggs with 2 Tbsp milk, basil, and red pepper flakes
4. Add eggs to veggie mixture and cook until eggs are done. Salt and pepper to taste.
Serving Size: 1
Nutritional Info Amount Per Serving
- Calories: 252.6
- Total Fat: 8.6 g
- Cholesterol: 340.7 mg
- Sodium: 160.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.2 g
- Protein: 16.9 g
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