Morning Veggie Saute

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 28.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.3 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.3 g

View full nutritional breakdown of Morning Veggie Saute calories by ingredient
Submitted by:

Introduction

I make this at least once a week, and put it into omelets, or in grain pilafs. It lasts in the fridge for several days. I make this at least once a week, and put it into omelets, or in grain pilafs. It lasts in the fridge for several days.
Number of Servings: 4

Ingredients

    Mushrooms, quartered
    Sweet Red Peppers, roughly chopped
    Grape Tomatoes. halved
    Spinach, rinse and julliene
    Penzeys' Muskego Ave Chicken & Fish Seasoning

Directions

Spray non stick skillet with olive oil (I use my Misto)
Heat up until oil is hot. Add mushrooms, let cook for about 2 or three minutes. Add Peppers, shake pan or stir briefly. Sprinkle with Muskego Ave seasoning to taste. Let cook for 2 minutes, then add tomatoes. Repeat the stirring step. After 2 minutes add julliened spinach along with the excess water from the rinsing. After about 3 minutes veggie should be crisp tender and ready to spoon onto an omelet, or use any way you like.

Serving Size: Makes 4 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user GOLDTAG1.

TAGS:  Side Items |

Rate This Recipe