Veggie Scrambled Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
5 large (or 7 small) eggs- scrambled1/2 cup shredded cheddar cheese1/2 large tomato, diced (about 3/4 cup)1 cup cooked spinach (I used frozen, fresh would also work)
To prepare: cook one cup of frozen spinach with water until boiling. While spinach is cooking- chop half of one large tomato- set aside. Whisk 5 large (or 7 small) eggs in a bowl, set aside
To cook: Drain water from spinach. Combine spinach with eggs, tomato, and 1/2 cup shredded cheese in frying pan. Cook on medium-high heat until eggs thoroughly cooked.
Nutritional information calculated for three servings. Could easily serve four or five if needed.
Number of Servings: 3
Recipe submitted by SparkPeople user MOMMY_IN_MOTION.
To cook: Drain water from spinach. Combine spinach with eggs, tomato, and 1/2 cup shredded cheese in frying pan. Cook on medium-high heat until eggs thoroughly cooked.
Nutritional information calculated for three servings. Could easily serve four or five if needed.
Number of Servings: 3
Recipe submitted by SparkPeople user MOMMY_IN_MOTION.
Nutritional Info Amount Per Serving
- Calories: 267.9
- Total Fat: 19.0 g
- Cholesterol: 377.6 mg
- Sodium: 447.6 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.9 g
- Protein: 18.1 g
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