Yield 1

Author Diaspense™ Nutrition

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

Egg + Veggie Scramble

Cook ModePrevent screen from turning off

Equipment

2 eggs
1/2 cup chopped vegetables (bell peppers, onion, spinach, etc.)
1 tsp olive oil or cooking spray
Salt and pepper to taste

Procedure

Whisk together the eggs, salt, and pepper in a bowl.
Heat the olive oil or cooking spray in a skillet over medium-high heat.
Add the chopped vegetables and cook for 2-3 minutes until they start to soften.
Pour in the scrambled eggs and cook, stirring occasionally, until the eggs are set.
Serve hot.

Nutrition Facts

Calories

223

Fat

13 g

Sat. Fat

3 g

Carbs

14 g

Fiber

4 g

Net carbs

10 g

Sugar

0 g

Protein

14 g

Sodium

364 mg

Cholesterol

327 mg

The nutritional information provided here is intended as a rough estimate. The specific brands and product variants you select may alter the presented dietary values. For the most precise nutritional data, it is recommended to compute the information based on the ingredients you incorporate.

Egg and Veggie Scramble

Breakfast