Egg and Veggie Scramble

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Egg and Veggie Scramble
2.00 Rating


  • 2 teaspoons olive oil
  • 3 eggs
  • 1 cup fresh or frozen vegetables, chopped (such as spinach, kale, chard, peppers, peas, onion, summer squash, mushrooms)


  1. Wash hands with warm water and soap. Wash vegetables with water before preparing.
  2. Sauté veggies in a medium skillet with a teaspoon of olive oil. Place in a medium-size bowl.
  3. Add 1 teaspoon olive oil to skillet, add eggs and stir over medium heat.
  4. When eggs are partially cooked, add sautéed veggies. Cook until eggs are just set. Add a pinch of salt, pepper, and desired toppings.

Nutrition Facts (Per Serving)

Calories, 150; Carbohydrate, 3 g; Protein, 9 g; Total Fat, 11 g; Saturated Fat, 2.5 g; Trans Fat, 0 g; Cholesterol, 245 mg; Fiber, 1 g; Total Sugars, 1 g; Sodium, 100 mg; Calcium, 49 mg; Folate, 51 mcg; Iron, 1.5 mg; Calories from Fat, 66%.

Makes 2 servings; approximately 1 cup each.