Scrambled Eggs with Tomatoes and Broccoli
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 228.4
- Total Fat: 16.6 g
- Cholesterol: 282.4 mg
- Sodium: 246.5 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 3.0 g
- Protein: 14.7 g
View full nutritional breakdown of Scrambled Eggs with Tomatoes and Broccoli calories by ingredient
Introduction
I can never use up broccoli fast enough. This is a great way feature it in a breakfast dish! I can never use up broccoli fast enough. This is a great way feature it in a breakfast dish!Number of Servings: 2
Ingredients
-
1 tablespoon olive oil
1/8 cup chopped onion
3 eggs, beaten
1 stalk broccoli, cut into florets
2/3 cup cherry tomatoes, halved
1/8 cup Parmesan cheese, grated
salt and pepper to taste
Directions
Heat Olive oil in a saute pan over medium heat.
Add onions and broccoli, and saute onions until translucent.
Pour in eggs and cook, stirring occasionally to scramble.
When eggs appear almost done, (still look wet), stir in chopped tomatoes and parmesan cheese and add salt and pepper as desired.
Cook, stirring regularly ,until tomatoes are burst and eggs are set.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KRAZYLEXY.
Add onions and broccoli, and saute onions until translucent.
Pour in eggs and cook, stirring occasionally to scramble.
When eggs appear almost done, (still look wet), stir in chopped tomatoes and parmesan cheese and add salt and pepper as desired.
Cook, stirring regularly ,until tomatoes are burst and eggs are set.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KRAZYLEXY.