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Extreme Veggie Scrambled Eggs

May 29, 2014


1/4 cup olive oil

1/4 cup sliced fresh mushrooms

1/4 cup chopped onions

1/4 cup chopped green bell peppers

6 organic eggs

1/4 cup milk

1/4 cup chopped fresh tomato

1/4 cup shredded Cheddar cheese


Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.

In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Nutritional Information

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6

Amount Per Serving
Calories: 182
Calories from Fat: 142

% Daily Value *

Total Fat15.8g 24 %

Saturated Fat3.9g 20 %

Cholesterol217mg 72 %

Sodium159mg 6 %

Potassium134mg 4 %

Total Carbohydrates2.4g< 1 %

Dietary Fiber0.3g 1 %

Protein8.1g 16 %


Vitamin A 8 %

Vitamin C 11 %

Calcium 9 %

Iron 11 %

Thiamin 5 %

Niacin 15 %

Vitamin B6 7 %

Magnesium 4 %

Folate 16 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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