Scrambled Eggs

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 108.8
  • Total Fat: 7.5 g
  • Cholesterol: 213.1 mg
  • Sodium: 457.2 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Scrambled Eggs calories by ingredient
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Number of Servings: 6


    1 tablespoon olive oil
    1/2 cup mushrooms
    1/2 cup sliced green onion or scallions
    1/2 cup red bell pepper
    1/2 cup green bell pepper
    6 whole eggs
    1 teaspoon salt
    1/4 cup skin milk


Smear a nonstick medium saute pan with 1/4 teaspoon of the oil and set it over medium heat. Saute the mushrooms, onions, and peppers in the pan, tossing them occasionally, until limp about 2 minutes. Remove from heat.

Whisk the eggs, salt, and mild together in a small bow. Coat the bottom of a separate pan iwth the remaing oil, set over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula. Remove from the heat.

serve with fresh salsa
and slice of honedew melon
these items calories not figured in the the total

Number of Servings: 6

Recipe submitted by SparkPeople user DISPATCH91.

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