Breakfast

Vegetable scramble eggs is for Breakfast.

Vegetable scramble eggs takes 30 minutes to prepare.

Vegetable scramble eggs takes 30 minutes to cook.

Vegetable scramble eggs makes 5 servings.

The ingredients for Vegetable scramble eggs are:

7.0 serving Egg white, large
30.0 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)
15.0 spear, medium (5-1/4" to 7" long) Asparagus, fresh
74.0 gram(s) bell pepper, red, sweet, raw
3.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
4.0 cup, chopped Broccoli, cooked
1.0 medium (2-1/2" dia) Onions, raw

Here is how you make Vegetable scramble eggs:

Chop all Vegetables into bite Size pieces. Grill/broil each badge table until done. Do not overcook them. Chop The Onion fine and salty in Olive oil. Mix 7 whole aiggs and one carton of Kirkland brand egg whites in a bowl. Add seasonings as desired. I added salt, pepper, garlic powder, and onion powder. Add about 4 tablespoons of Olive oil to a large skillet. Combine all the vegetables And add to the hot skillet. Add the egg mixture and stir. I found it best to fold over mixed the mixture several times in the pot to make sure it was thoroughly cooked. Divide this make cooked mixture into 5 equal parts and store in airtight containers.Serving Size: 1Number of Servings: 5.0Recipe submitted by SparkPeople user LILBIT52472.

The nutritional information for Vegetable scramble eggs is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 149.2

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 280.8 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 6.1 g
• Protein: 19.8 g

The dietary needs meet for Vegetable scramble eggs is Low Carb