Loaded Vegetable Scrambled Eggs

Print Pin
Course: Breakfast
Cuisine: American
Keyword: dairy, eggs, protein, vegetable
Servings: 2 per container
Calories: 210kcal
Cost: $1.92


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


  • 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.



Serving: 1c | Calories: 210kcal | Carbohydrates: 2g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 385mg | Sodium: 470mg | Potassium: 320mg | Calcium: 187mg | Iron: 3mg