Egg and Veggie Scramble

Ingredients:

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

Directions:

  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.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Egg and Veggie Scramble

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Egg and Veggie Scramble
Breakfast
2.00 Rating

Ingredients

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

Directions

  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.

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