NUTRITION FACTS
Serving Size = 1 egg (99g); Servings per container = 2; Calories 120; Total Fat 8g (12%); Saturated Fat 2g (10%); Cholesterol 185mg (62%); Sodium 170mg (7%); Total Carbohydrate 3g (1%); Dietary Fiber 1g (4%); Sugars 1g; Protein 8g.

Easy Egg Scramble

2 servings / 1 serving = about 1 egg

Easy Egg Scramble

2 servings / 1 serving = about 1 egg

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 Tablespoon olive oil
  • ½ red or green bell pepper, finely chopped
  • ¼ red onion, finely chopped
  • ¼ cup finely chopped parsley or cilantro
  • 4 large eggs, beaten
  • 2 egg whites, beaten
  • pinch salt
  • freshly ground black pepper

 

Optional additions:

  • 1 jalapeno, seeded and finely chopped
  • ¼ cup finely chopped mushrooms
  • ¼ cup finely chopped broccoli stems
  • ¼ cup finely chopped asparagus spears
  • cooked and drained beans

 

DIRECTIONS

  1. Heat a large skillet over medium heat. Add the oil, then add the bell pepper and onion. Let sizzle and brown slightly, and then stir to heat through.
  2. Add the parsley or cilantro and cook until just starting to wilt. Season with salt and pepper. Add the eggs; let them set around the edges, then start folding back and forth. Scramble until no longer runny.
  3. Turn the heat off. Divide the eggs into four portions. Serve on a plate
NUTRITION FACTS
Serving Size = 1 egg (99g); Servings per container = 2; Calories 120; Total Fat 8g (12%); Saturated Fat 2g (10%); Cholesterol 185mg (62%); Sodium 170mg (7%); Total Carbohydrate 3g (1%); Dietary Fiber 1g (4%); Sugars 1g; Protein 8g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

Pin It on Pinterest

Shares
Share This
X