scrambled egg with vegetables
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 144.6
- Total Fat: 11.9 g
- Cholesterol: 207.8 mg
- Sodium: 224.8 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.3 g
- Protein: 6.4 g
View full nutritional breakdown of scrambled egg with vegetables calories by ingredient
Number of Servings: 1
Ingredients
-
1/2 tablespoon extra-virgin olive oil
1/4 cup birds-eye stir-fry pepper & onion mix
1 large egg
1 tablespoon Almond Breeze almond milk
dash sea salt
dash cayenne pepper
Directions
Makes 1 serving.
Heat oil in small non-stick fry pan over medium heat. When oil is thin enough to coat pan, add vegetables. Break up with spatula and spread throughout pan. While they're cooking, in a small bowl beat remaining ingredients. Pour mixture slowly over vegetables. Tilt pan so egg covers all. When egg starts to set, use spatula to break up and turn pieces. Cook until solid or slightly brown. Serve with toast or in a pita.
Number of Servings: 1
Recipe submitted by SparkPeople user TIDEPOOL.
Heat oil in small non-stick fry pan over medium heat. When oil is thin enough to coat pan, add vegetables. Break up with spatula and spread throughout pan. While they're cooking, in a small bowl beat remaining ingredients. Pour mixture slowly over vegetables. Tilt pan so egg covers all. When egg starts to set, use spatula to break up and turn pieces. Cook until solid or slightly brown. Serve with toast or in a pita.
Number of Servings: 1
Recipe submitted by SparkPeople user TIDEPOOL.