Kale and Spinach Veggie Scramble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cup Marketside Baby Kale & Spinach Blend (baby kale, baby spinach, red & green chard, fresh arugula) .25 cup, pieces or slices Mushrooms, fresh .25 cup, chopped Peppers, sweet, red, fresh .25 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average .25 cup, chopped Onions, raw .25 tsp Garlic 2 large Egg, fresh, whole, raw .25 cup, shredded Cheddar Cheese
Toss Spinach/Kale blend with mushrooms, spritz with cooking spray if desired. Cover, cook on medium heat on stove-top in frying pan until kale and spinach are thoroughly cooked and mushrooms are tender. Add peppers, tomatoes, onions, and garlic. Cook until the juices are bubbling. Add 2 whisked eggs, mix together well. Stir until eggs are cooked completely. Turn off heat, add cheese to top, let melt. Serve hot.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user OBIONE686.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user OBIONE686.
Nutritional Info Amount Per Serving
- Calories: 309.7
- Total Fat: 19.3 g
- Cholesterol: 401.9 mg
- Sodium: 351.7 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.2 g
- Protein: 22.4 g
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