Egg-Vegetable Scramble
Each bite of this scramble is packed with satiating protein and nutrient-rich veggies— it’s most definitely a breakfast with benefits. You can use whatever vegetables you prefer or have lurking in your fridge; in fact, it’s the perfect way to use up leftovers from dinner.
Try these Omelet Doughnuts!
Egg-Vegetable Scramble
Each bite of this scramble is packed with satiating protein and nutrient-rich veggies— it’s most definitely a breakfast with benefits.
Ingredients
- 1 whole egg
- 3 egg whites
- Chopped vegetables of choice, tomatoes, onions, mushrooms, spinach, peppers, green beans, etc.
Instructions
- Liberally coat a small skillet with oil spray and preheat the pan over medium heat. Sauté vegetables until soft, 5 to 7 minutes.
- In a small bowl beat the whole egg with the egg whites. Add the eggs to the skillet and reduce to medium-low heat. As the eggs begin to set, use a spatula to gently drag the eggs to the center. Continue to gently pull the eggs away from the sides to create curds of eggs, and cook until set.
Nutrition Information per serving
Calories: 120Carbohydrates: 1gProtein: 17gTotal Fat: 5g— Unsaturated Fat: 3.5g— Saturated Fat: 1.5gCholesterol: 185mgSodium: 240mgFiber: 0gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
