Green Veggie Base (for egg dishes)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 31.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.3 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Green Veggie Base (for egg dishes) calories by ingredient


Introduction

A versatile base for egg dishes.. I developed it to make my scrambled eggs a little more interesting this morning but it could also work in an omelet or even a quiche if you cooked the veggies a little less! A versatile base for egg dishes.. I developed it to make my scrambled eggs a little more interesting this morning but it could also work in an omelet or even a quiche if you cooked the veggies a little less!
Number of Servings: 2

Ingredients

    1/2 tsp. olive oil
    1/4 cup onions, chopped
    1-2 cloves garlic
    1/3 cup sliced mushrooms (I like portabella)
    1/3 cup broccoli cut into small (1") pieces
    3/4 cup spinach, washed
    2 tbsp. fresh cilantro, chopped small
    1 med. scallion, chopped

Directions

Saute onion in the 1/2 tsp olive oil. Keep covered as you are cooking to keep moist. When the onions begin to brown, add 1-2 gloves of garlic depending on your preference. Add mushrooms, cook a min or two, add broccoli, then spinach. Turn off heat. Finally, take chopped scallion and cilantro and toss for a minute then remove from heat.

Makes 2-3 (1/2 cup servings)

Number of Servings: 2

Recipe submitted by SparkPeople user ONELOVENAMASTE.