Spicy Scrambled Eggs with Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.5 cup Lactaid 2% Milk 4 large Scrambled Egg 1 tbsp Extra Virgin Olive Oil 1 parsnip (9" long) Parsnips 1.5 serving Rutabega (1 cup cubes) 1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 0.1 cup Habanero peppers, raw (by GOAL_MINDED) 1 pepper Jalapeno Peppers 2 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE) .5 cup, crumbled Feta Cheese
1. Cut veggies (rutabega and parsnips should be cut thin and bite size)
2. Add olive oil to Pan, cook rutabega and parsnips on medium high for about 8 minutes
3. Add peppers and cook for another 5
4. Scramble eggs with lactaid or milk and add to veggies
5. I like to sprinkle feta or goat cheese on top at end (Optional)
Serving Size: 1 cup
2. Add olive oil to Pan, cook rutabega and parsnips on medium high for about 8 minutes
3. Add peppers and cook for another 5
4. Scramble eggs with lactaid or milk and add to veggies
5. I like to sprinkle feta or goat cheese on top at end (Optional)
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 250.3
- Total Fat: 15.1 g
- Cholesterol: 188.2 mg
- Sodium: 329.6 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.5 g
- Protein: 10.9 g
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