Vegetable scramble eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
7.0 serving Egg white, large30.0 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)15.0 spear, medium (5-1/4" to 7" long) Asparagus, fresh74.0 gram(s) bell pepper, red, sweet, raw3.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips4.0 cup, chopped Broccoli, cooked1.0 medium (2-1/2" dia) Onions, raw
Chop all Vegetables into bite Size pieces. Grill/broil each badge table until done. Do not overcook them. Chop The Onion fine and salty in Olive oil. Mix 7 whole aiggs and one carton of Kirkland brand egg whites in a bowl. Add seasonings as desired. I added salt, pepper, garlic powder, and onion powder. Add about 4 tablespoons of Olive oil to a large skillet. Combine all the vegetables And add to the hot skillet. Add the egg mixture and stir. I found it best to fold over mixed the mixture several times in the pot to make sure it was thoroughly cooked.
Divide this make cooked mixture into 5 equal parts and store in airtight containers.
Serving Size: 1
Number of Servings: 5.0
Recipe submitted by SparkPeople user LILBIT52472.
Serving Size: 1
Number of Servings: 5.0
Recipe submitted by SparkPeople user LILBIT52472.
Nutritional Info Amount Per Serving
- Calories: 149.2
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 280.8 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 6.1 g
- Protein: 19.8 g
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