SCRAMBLE EGG IN SAUTEED VEGETABLES

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 236.7
  • Total Fat: 19.5 g
  • Cholesterol: 185.0 mg
  • Sodium: 310.7 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.6 g

View full nutritional breakdown of SCRAMBLE EGG IN SAUTEED VEGETABLES calories by ingredient


Introduction

I love making this breakfast and sometimes I used liquid egg. I wanted to make sure I am getting the right amount of calories using one fresh large egg and adding vegetables too.
(SERVE EGG WITH PANCAKE, BOILED POTATO, FRIED PLANTAIN, OR WHOLE WHEAT BREAD) I love making this breakfast and sometimes I used liquid egg. I wanted to make sure I am getting the right amount of calories using one fresh large egg and adding vegetables too.
(SERVE EGG WITH PANCAKE, BOILED POTATO, FRIED PLANTAIN, OR WHOLE WHEAT BREAD)
Number of Servings: 1

Ingredients

    1 tsp Pepper, red or cayenne
    1 tsp Thyme, ground
    1 dash Salt
    0.25 cup, chopped Onions, raw
    1 tbsp Extra Virgin Olive Oil
    1 serving 1 large egg (per the egg board) 50g
    0.25 tsp TONE'S TUSCAN GARLIC
    0.25 cup, strips Green Peppers (bell peppers)
    0.25 cup Diced tomatoes

Directions

1. Heat olive oil and add onion, bell pepper and diced tomatoes.
2. Allow to cook until vegetables is soft.
3. Break egg and season with a little salt (optional) and add bit of cayenne pepper, and whisk.
4. Add egg to vegetables and cook for few minutes, stir and mix together.
5. Turn off the heat and serve with pancake, boiled potato, fried plantain or whole wheat bread.

Serving Size: 1 serving