Egg, mushroom and pepper scramble

Name: Egg, mushroom and pepper scramble Recipe
Yield: 4
Ingredients: 4 serving Sunny Meadow Jumbo egg (by JIM_IS_HEALTHY); 2 medium Mushrooms fresh; 1 serving Chopped Onion (2 tbsp/1 serving) (by BURNINWEIGHT); .8 cup Pepper Bell Green Seeded and Chopped (by JHDODD); 1 oz Cheese - Kraft Sharp Cheddar - Block; 1 pat (1 sq 1/3 high) Butter salted

Number of Servings: 4

Ingredients

4 serving Sunny Meadow Jumbo egg (by JIM_IS_HEALTHY) 2 medium Mushrooms, fresh 1 serving Chopped Onion (2 tbsp/1 serving) (by BURNINWEIGHT) .8 cup Pepper, Bell, Green Seeded and Chopped (by JHDODD) 1 oz Cheese - Kraft Sharp Cheddar - Block 1 pat (1" sq, 1/3" high) Butter, salted

Directions

Fine chop onion, bell pepper and mushroom. Scramble eggs, set aside. Melt butter in pan over med. heat. Add onion and bell pepper to pan, saute lightly to desired texture. Add mushrooms, stirring to cook about 30 seconds. Add eggs. Cook, pulling set eggs from edges to center, cooking all until soft scrambled, remove from burner. Crate cheese and stir gently. Serve.

Serving Size:�quartered = 1 egg

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 143.8
Total Fat: 9.5 g
Cholesterol: 245.2 mg
Sodium: 143.6 mg
Total Carbs: 3.4 g
Dietary Fiber: 1.6 g
Protein: 10.0 g

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