Veggie Eggs
- Number of Servings: 4
Ingredients
Egg, fresh, 4 large Bernsteins Italian Dressing, 1.5 serving Peppers, sweet, red, fresh, .33 cup, chopped Broccoli, fresh, .5 cup, chopped Monterey Cheese, 1 cup, shredded
Sautee veggies in evoo for 5 minutes.
Remove from pan and set aside.
Scrambel eggs and salad dressing. Add cheese to egg mixture.
Pour mixture into pan and cook.
Eggs will take longer to cook due to cheese. When eggs are starting to stick together, add veggie mixture. Finish cooking, mixing ingredients together.
Add salt and pepper to taste if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user B850WM3.
Remove from pan and set aside.
Scrambel eggs and salad dressing. Add cheese to egg mixture.
Pour mixture into pan and cook.
Eggs will take longer to cook due to cheese. When eggs are starting to stick together, add veggie mixture. Finish cooking, mixing ingredients together.
Add salt and pepper to taste if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user B850WM3.
Nutritional Info Amount Per Serving
- Calories: 228.1
- Total Fat: 18.2 g
- Cholesterol: 237.6 mg
- Sodium: 343.1 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.6 g
- Protein: 13.6 g
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