EGG AND VEGGIE RECIPES RECIPES

Name: Scrambled Eggs with Vegetables
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings.
Ingredients: 4 large eggs, lightly beaten; 1/4 cup fat-free milk; 1/2 cup chopped green pepper; 1/4 cup sliced green onions; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 small tomato, chopped and seeded

SCRAMBLED EGGS WITH VEGETABLES RECIPE: HOW TO MA…

Scrambled Eggs with Vegetables Recipe: How to Ma… image

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. Scrambled eggs with vegetables goes perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 servings.

Number Of Ingredients 7

Ingredients

4 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Steps:

In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts : Calories 173 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 373mg cholesterol, SodiumContent 455mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 medium-fat meat

EGG AND VEGGIE BREAKFAST BOWL - PUREWOW

Egg and Veggie Breakfast Bowl - PureWow image

Salad for breakfast for eggs for dinner--however you look at it, this veggie and protein-filled bowl will keep you satisfied for hours. RELATED: 5 Healthy One-Bowl Recipes

Provided by PureWow Editors

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound Brussels sprouts
1 pound sweet potatoes
1½ tablespoons olive oil
2 cups arugula
4 eggs
2 tablespoon harissa
3 tablespoons apple cider vinegar

Steps:

1. Preheat the oven to 400�F. Line a baking sheet with parchment paper. 2. Cut the Brussels sprouts in half. Dice the sweet potatoes. 3. Spread out the brussels sprouts and sweet potatoes on the baking sheet. Drizzle the olive oil evenly over the vegetables; season with salt and pepper. 4. Roast in the oven until golden brown and tender, 17 to 20 minutes. 5. In a small bowl, whisk the harissa with the olive oil and apple cider vinegar. 6. Poach or fry the eggs. (Need a little help? Here's a tutorial on how to poach, and here's a tutorial on how to fry.) 7. To serve, divide the brussels sprouts and sweet potatoes among four bowls; top each with � cup arugula and 1 egg. Drizzle each bowl with 2 teaspoons of the harissa vinaigrette.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 34 grams carbohydrate, FatContent 10 grams fat, ProteinContent 11 grams protein, SugarContent 8 grams sugar

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