Brunch

Spicy Scrambled Eggs with Veggies is for Breakfast.

Spicy Scrambled Eggs with Veggies takes 10 minutes to prepare.

Spicy Scrambled Eggs with Veggies takes 18 minutes to cook.

Spicy Scrambled Eggs with Veggies makes 4 servings.

The ingredients for Spicy Scrambled Eggs with Veggies are:

.5 cup Lactaid 2% Milk
4 large Scrambled Egg
1 tbsp Extra Virgin Olive Oil
1 parsnip (9" long) Parsnips
1.5 serving Rutabega (1 cup cubes)
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
0.1 cup Habanero peppers, raw (by GOAL_MINDED)
1 pepper Jalapeno Peppers
2 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE)
.5 cup, crumbled Feta Cheese

Here is how you make Spicy Scrambled Eggs with Veggies:

1. Cut veggies (rutabega and parsnips should be cut thin and bite size)2. Add olive oil to Pan, cook rutabega and parsnips on medium high for about 8 minutes3. Add peppers and cook for another 54. Scramble eggs with lactaid or milk and add to veggies5. I like to sprinkle feta or goat cheese on top at end (Optional)Serving Size: 1 cup

The nutritional information for Spicy Scrambled Eggs with Veggies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 250.3

• Total Fat: 15.1 g
• Cholesterol: 188.2 mg
• Sodium: 329.6 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 3.5 g
• Protein: 10.9 g

The dietary needs meet for Spicy Scrambled Eggs with Veggies is Low Carb