Scrambled Eggs with Squash

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 241.6
  • Total Fat: 16.1 g
  • Cholesterol: 374.0 mg
  • Sodium: 124.5 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 13.3 g

View full nutritional breakdown of Scrambled Eggs with Squash calories by ingredient
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Number of Servings: 1


    1.5 teaspoons canola oil
    3 tablespoons chopped onion
    1 teaspoon chopped garlic
    1/2 of a small squash, chopped
    1/2 - 3/4 chopped tomato
    2 medium eggs, beaten
    Salt and pepper to taste

    Slice remaining tomato and serve on the side.


Saute onions in oil until soft. Add garlic and saute for 1-2 minutes. Add chopped squash and 1/2 - 3/4 of tomato, chopped. When squash and tomatoes are softened, add eggs and cook until done. Add salt and pepper to taste.

Makes 1 hearty serving

Number of Servings: 1

Recipe submitted by SparkPeople user TARAIN.

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Member Ratings For This Recipe

  • Very tasty and easy to make. I needed a way to add more veggies to my diet, and adding them to my eggs in the morning was perfect! - 7/27/12

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