Breakfast

Boiled Scrambled Eggs is for Breakfast.

Boiled Scrambled Eggs takes 15 minutes to prepare.

Boiled Scrambled Eggs takes 10 minutes to cook.

Boiled Scrambled Eggs makes 2 servings.

The ingredients for Boiled Scrambled Eggs are:

* Mixed Vegetables, frozen, 0.25 pack(or 1/4 cup of your favorite veggies)
* 2 slices of whole wheat toast, 1 per serving
* *Extra Virgin Olive Oil, 1 tbsp
* Spinach, fresh, 0.25 cup
* 1/2 small onion, raw and chopped
*1/2 plum tomato or any other tomato you have
* Hard Boiled Egg, 3 large
*Spices

Here is how you make Boiled Scrambled Eggs:

Heat olive oil in a frying pan over medium heat. Add your onion and cook until they start to turn transparent. Slice your boiled eggs in half then add to the frying pan. Use a potato masher to mash the eggs, leaving them a little chunky.Cut your tomato so that it is in chunks then add it to the frying pan along with the veggies. Stir the eggs and veggies together. If your spinach leaves are large, rip them into tinier pieces or leave large, it is your preference. Add them to your eggs.I didn't specify what kind of spices because I use whatever I have on hand. Some of my favorites for this recipe are paprika, garlic powder(not garlic salt, but powder), black pepper, turmeric, and red chili pepper seeds. I usually add a sprinkle of the ones listed above, but feel free to experiment!Make your toast and use your usual topping(not included in nutritional information here). Serve the eggs and you're done! Number of Servings: 2Recipe submitted by SparkPeople user STACIELOVE.

The nutritional information for Boiled Scrambled Eggs is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 405.8

• Total Fat: 18.3 g
• Cholesterol: 318.0 mg
• Sodium: 324.5 mg
• Total Carbs: 46.0 g
• Dietary Fiber: 9.1 g
• Protein: 18.5 g

The dietary needs meet for Boiled Scrambled Eggs is Vegetarian