Scrambled Eggs with Vegetables
2013-02-13
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
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Nutritional Info
This information is per serving.
-
Calories
220 -
Calories from Fat
140 -
Total Fat
16g -
Saturated Fat
7g -
Trans Fat
<1g -
Cholesterol
439mg -
Sodium
140mg -
Carbohydrates
7g -
Dietary Fiber
1g -
Sugar
3g -
Protein
13g
Scrambled Eggs with Vegetables is a quick, easy way of obtaining 13 grams of complete protein, a little fiber, and only 1 gram of sugar for about 220 calories. You also get about 3.5 ounces (100 g) of food compared to less than 2 ounces for the protein bar. Candy bars masquerading as protein and energy bars can also be high in sugar; almost 4 teaspoons in the bar pictured below.
Protein Bar: 1.9 oz., 230 calories, 15 g sugar, 10 g protein
Scrambled Eggs with Vegetable also provides a one or more servings fresh vegetables. You can substitute or add any of your favorite vegetables to create infinite variations.
Nutrition Information
Nutrition values are based on using water and butter. Substituting whole milk adds about 25 calories. Substituting margarine or oil reduces saturated fat to 4 grams.
Related Recipe
Ingredients
- 4 large eggs
- 2-3 tablespoons (3-45 ml) water or milk
- 1 tablespoon (15 ml) butter, margarine, or oil
- 1/3 cup (60 g) red bell pepper, diced
- 1/3 cup (60 g) onion, diced
- 1/3 cup (60 g) white or crimini mushrooms, sliced or diced
Method of Preparation
Step 1
In a medium bowl, beat eggs and water with a fork or whisk until well blended and uniform in color.
Step 2
In a 10-inch size skillet over medium heat, melt butter and saute vegetables 2 to 3 minutes until tender or desired texture.
Step 3
Reduce heat to medium-low and add egg mixture. As eggs firm up, move the cooked egg to the center of the skillet using a wood spoon or spatula allowing the liquid egg to contact the hot skillet. Cook eggs until set but not dry. Serve immediately.
