Extreme Veggie Scrambled Eggs
May 29, 2014
Ingredients
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
Directions
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 %
Sugars1.6g
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.