Lunch

Veggie-fied Scrambled Eggs is for Lunch.

Veggie-fied Scrambled Eggs takes 10 minutes to prepare.

Veggie-fied Scrambled Eggs takes 10 minutes to cook.

Veggie-fied Scrambled Eggs makes 2 servings.

The ingredients for Veggie-fied Scrambled Eggs are:

- 3 eggs
- 1/2 cup milk
- Half a small kumara (sweet potato), diced
- 2 thin sliced pumpkin, diced
- 1 or 2 cloves of garlic, sliced thinly (use as many as you like)
- Handful baby spinach, chopped
- Small handful grated cheese (optional)
- Salt and pepper to taste (optional)

Here is how you make Veggie-fied Scrambled Eggs:

Dice kumara and pumpkin into small cubes, then roughly chop or tear the spinach. Thinly slice the garlic if you are using it, and put to one side of the chopping board. In a medium sized frying pan, add about 1 tsp oil (any kind you cook with) and heat, then add garlic, kumara and pumpkin and sautee them for about 5 minutes, or until kumara and pumpkin are tender. Remove from pan. Next, add 1 more tsp oil to the pan, and let it heat up. While doing that, whisk together your eggs and milk, along with salt and pepper, then put in pan to start the cooking. After the eggs and milk have started to bubble up a little, add the kumara, pumpkin, garlic and spinach, along with a little cheese if you like, and let the underside cook through. After the bottom has cooked right through, you can break the scramble up, or just flip it over and cook it like a frittata.Once cooked, remove from pan, serve and eat hot!Serves 1 hungry person, or 2 people.Number of Servings: 2Recipe submitted by SparkPeople user CHELSONAMISH.

The nutritional information for Veggie-fied Scrambled Eggs is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 224.7

• Total Fat: 13.8 g
• Cholesterol: 280.5 mg
• Sodium: 579.3 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 1.4 g
• Protein: 14.9 g