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    You are in: Home / Recipes / Scrambled Eggs With Vegetables Recipe
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    Scrambled Eggs With Vegetables

    Scrambled Eggs With Vegetables. Photo by Bergy

    1/4 Photos of Scrambled Eggs With Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    yewoinfamilycooking's Note:

    Tasty meal as breakfast or brunch with lighty toasted bread, fruit salad and coffee or tea.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse and thinly chop all vegetables.
    2. 2
      Sauté the onion, scallion, potatoes, carrots with oil until tender.
    3. 3
      Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
    4. 4
      In a bowl beat together the eggs and milk with salt and black pepper.
    5. 5
      Pour the eggs on the sauté vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
    6. 6
      P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture; sprinkle some parmesan cheese. preheat the oven to 350 degree and bake it for 10-12 minutes.
    7. 7
      Serve it hot.

    Ratings & Reviews:

    • on March 29, 2009

      55

      Another excellent recipe. Lovely Brunch or dinner egg recipe. I cut it back to 2 eggs used whole a plum tomato. Loved the flavor and it is very healthy - Used no butter or oil just a spray of "No Oil" Prepared for PAC2009

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Scrambled Eggs With Vegetables

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 273.3
     
    Calories from Fat 154
    56%
    Total Fat 17.2 g
    26%
    Saturated Fat 5.1 g
    25%
    Cholesterol 428.9 mg
    142%
    Sodium 174.1 mg
    7%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.4 g
    13%
    Protein 14.8 g
    29%

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