SCRAMBLED EGGS ONIONS RECIPES

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SCRAMBLED EGGS WITH VEGETABLES RECIPE: HOW TO MAKE IT



Scrambled Eggs with Vegetables Recipe: How to Make It 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

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

MUSHROOM-SPINACH SCRAMBLED EGGS - SKINNYTASTE



Mushroom-Spinach Scrambled Eggs - Skinnytaste image

Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb breakfast.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 9

1/2 tbsp olive oil
1/4 cup onions
1 1/2 cups thin sliced mushrooms
1/2 cup fresh baby spinach
2 large eggs
1 large egg whites
1 teaspoon water
kosher salt and black pepper
2 tablespoons cheese such as gruyere, cheddar or DF cheese ((optional))

Steps:

  • In a small bowl, whisk eggs, egg white, 1 tablespoon water, 1/8 tsp salt and pepper until blended.
  • In a medium nonstick skillet, heat oil over medium heat.
  • Add onions and cook until tender and golden, 3 to 4 minutes.
  • Add the mushrooms and cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted.
  • Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. If you want to add cheese, add it with the eggs.

Nutrition Facts : Calories 271 kcal, CarbohydrateContent 10 g, ProteinContent 21.5 g, FatContent 17 g, SaturatedFatContent 4 g, CholesterolContent 372 mg, SodiumContent 217.5 mg, FiberContent 2.5 g, SugarContent 5 g, ServingSize 1 scramble

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SCRAMBLED EGGS WITH VEGETABLES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.5
Total Time 10 minutes
Category Breakfast, Brunch
Calories 173 calories per serving
  • 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.
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Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb breakfast.
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