Veggies and scrambled eggs
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 136.4
- Total Fat: 7.4 g
- Cholesterol: 279.0 mg
- Sodium: 110.9 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.2 g
- Protein: 10.5 g
View full nutritional breakdown of Veggies and scrambled eggs calories by ingredient
Introduction
Quick, easy egg dish with veggies Quick, easy egg dish with veggiesNumber of Servings: 2
Ingredients
-
1 small Onions, raw
3 large Egg, fresh, whole, raw
1 Italian tomato Red Ripe Tomatoes
0.33 serving Baby Bell Peppers (3 peppers = serving)
2 cloves Garlic
Directions
Wipe frying pan down with about a teaspoon of oil. Put chopped onion, tomatoes, sweet peppers, and sliced or chopped fresh garlic in frying pan.
Fry until onions start to be clear.
Check and beat eggs, add to the fried vegetables and fry until the eggs are cooked through,
Serving Size: Makes two servings about 160g each
Number of Servings: 2
Recipe submitted by SparkPeople user RENAHF.
Fry until onions start to be clear.
Check and beat eggs, add to the fried vegetables and fry until the eggs are cooked through,
Serving Size: Makes two servings about 160g each
Number of Servings: 2
Recipe submitted by SparkPeople user RENAHF.
Member Ratings For This Recipe
-
BILLTHOMSON
