RecipeEgg-Vegetable Scramble
Amount per Serving
- Calories: 120
- Protein: 17 g
- Total Fat: 5 g
- Unsaturated Fat: 3.5
- Saturated Fat: 1.5 g
- Cholesterol: 185 mg
- Total Carbohydrate: 1 g
- Dietary Fiber: 0 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 240 mg
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.
- Prep time
- Total Time
This recipe makes 1 serving
- • 1 whole egg
- • 3 egg whites
- • Chopped vegetables of choice (tomatoes, onions, mushrooms, spinach, peppers, green beans, etc.)
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.
Try these Omelet Doughnuts!