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
Extreme Veggie Scrambled Eggs
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.
