Spicy Scrambled Eggs with Veggies
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 250.3
- Total Fat: 15.1 g
- Cholesterol: 188.2 mg
- Sodium: 329.6 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.5 g
- Protein: 10.9 g
View full nutritional breakdown of Spicy Scrambled Eggs with Veggies calories by ingredient
Introduction
Fabulous alternative to potato and eggs Fabulous alternative to potato and eggsNumber of Servings: 4
Ingredients
-
.5 cup Lactaid 2% Milk
4 large Scrambled Egg
1 tbsp Extra Virgin Olive Oil
1 parsnip (9" long) Parsnips
1.5 serving Rutabega (1 cup cubes)
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
0.1 cup Habanero peppers, raw (by GOAL_MINDED)
1 pepper Jalapeno Peppers
2 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE)
.5 cup, crumbled Feta Cheese
Directions
1. Cut veggies (rutabega and parsnips should be cut thin and bite size)
2. Add olive oil to Pan, cook rutabega and parsnips on medium high for about 8 minutes
3. Add peppers and cook for another 5
4. Scramble eggs with lactaid or milk and add to veggies
5. I like to sprinkle feta or goat cheese on top at end (Optional)
Serving Size: 1 cup
2. Add olive oil to Pan, cook rutabega and parsnips on medium high for about 8 minutes
3. Add peppers and cook for another 5
4. Scramble eggs with lactaid or milk and add to veggies
5. I like to sprinkle feta or goat cheese on top at end (Optional)
Serving Size: 1 cup