Scrambled eggs w/peppers, onions & tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 274.2
  • Total Fat: 23.2 g
  • Cholesterol: 326.2 mg
  • Sodium: 181.9 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 12.1 g

View full nutritional breakdown of Scrambled eggs w/peppers, onions & tomatoes calories by ingredient
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Introduction

quick and easy breakfast that can be refrigerated and eaten the next day. You can add any type of vegetable and change it up or omit the cheese for less calories. quick and easy breakfast that can be refrigerated and eaten the next day. You can add any type of vegetable and change it up or omit the cheese for less calories.
Number of Servings: 4

Ingredients

    6 large Eggs, fresh
    1/4 cup Corn Oil
    1/4 cup Green Peppers (bell peppers), chopped
    2 tbsp Red Peppers, chopped
    1/2 cup Onions, raw, chopped (remove)
    1 plum tomato, chopped
    1 ounce shredded Romano Cheese

Directions

saute onions and peppers in oil for about 2 minutes add tomatoes and saute until a little soft. Add beaten eggs to vegetables, letting stand in pan for a little bit to warm. Mix eggs and vegetables and as it comes together add cheese. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user TANGYTANGERINE.

TAGS:  Poultry |

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