Summer Veggie Egg Scramble
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 252.6
- Total Fat: 8.6 g
- Cholesterol: 340.7 mg
- Sodium: 160.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.2 g
- Protein: 16.9 g
View full nutritional breakdown of Summer Veggie Egg Scramble calories by ingredient
Introduction
Scrambled eggs with fresh veggies Scrambled eggs with fresh veggiesNumber of Servings: 1
Ingredients
-
100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
1 cup, sliced Zucchini
8 tbsp chopped Shallots
2 clove Garlic
.125 cup Milk, nonfat
1-2 tsp Mrs. Dash Italian Seasoning
1 tsp red pepper flakes
Salt & pepper to taste
Directions
1. Chop up all veggies
2. Spray non-stick pan with spray olive oil and saute veggies until soft (appx. 5 minutes).
3. While veggies are cooking, beat eggs with 2 Tbsp milk, basil, and red pepper flakes
4. Add eggs to veggie mixture and cook until eggs are done. Salt and pepper to taste.
Serving Size: 1
2. Spray non-stick pan with spray olive oil and saute veggies until soft (appx. 5 minutes).
3. While veggies are cooking, beat eggs with 2 Tbsp milk, basil, and red pepper flakes
4. Add eggs to veggie mixture and cook until eggs are done. Salt and pepper to taste.
Serving Size: 1