RECIPE: Loaded Vegetable Scrambled Eggs

By Houston Food Bank

September 26, 2019

Vegetarian breakfast bread high fiber

Loaded Vegetable Scrambled Eggs

No ratings yet
Print Recipe
Course Breakfast
Cuisine American
Servings 2 per container
Calories 210 kcal

Ingredients
  

  • Non-stick cooking spray
  • 4 egg large eggs
  • 2 cup vegetables vegetables of your choice; chopped
  • ¼ cup cheese
  • Pinch salt and pepper

Instructions
 

  • Spray skillet with cooking spray and set to low heat.
  • Add the chopped vegetables. Cook until desired texture.
  • Whisk the eggs in a bowl until they start to foam.
  • Pour the beaten eggs into skillet.
  • Add a pinch of salt, pepper, and cheese.
  • Stir until eggs are fully cooked and firm.

Video

Notes

You can see more recipes and what produce are in our pantries today in Product Seasonality Resource or click here for other recipes.

Nutrition

Serving: 1cCalories: 210kcalCarbohydrates: 2gProtein: 17gFat: 14gSaturated Fat: 6gCholesterol: 385mgSodium: 470mgPotassium: 320mgCalcium: 187mgIron: 3mg
Keyword dairy, eggs, protein, vegetable
Tried this recipe?Let us know how it was!