Name: Scrambled Eggs With Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 green onions or 1 scallion; 1 carrot; 1 tomatoes; 1 potato; 1/4 shallots or 1/4 red onion; 8 large eggs; 1/2 medium sweet red pepper; 1/2 tablespoon butter; 1/4 teaspoon black pepper; 1 1/2 tablespoons extra virgin olive oil or 1 1/2 tablespoons vegetable oil; 1/4 cup milk

Egg Scramble

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Make and share this Scrambled Eggs With Vegetables recipe from Food.com.

Milk

Eggs

Mediterranean

Gluten Free

Lactose Free

Vegetarian

Fresh Vegetables

gram

green onion

carrot

tomato

potato

shallot

eggs

red bell pepper

Butter & Margarine

butter

Seasonings

black pepper

Oils

milliliter

extra virgin olive oil

milk

Trans fatty acids

Calories from Fat

Calories

Choline

Vitamins

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Water

Lycopene

Beta-cryptoxanthin

Alpha-carotene

Vitamin A

Cholesterol

Vitamin K

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-carotene

Vitamin E

Copper

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Vitamin D

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Macros per serving:
• 411 Calories
• 33g of Fat
• 22g of Protein
• 3g of Net Carbs

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Grace Parisi creates a witty take on a breakfast staple by stirring delicious herbed croutons right into her soft, creamy scrambled eggs—eliminating the need for a side of toast.

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Scrambled Eggs With Vegetables

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