Mexican

Egg and Egg white and Veggie breakfast scramble is for Breakfast.

Egg and Egg white and Veggie breakfast scramble takes 10 minutes to prepare.

Egg and Egg white and Veggie breakfast scramble takes 10 minutes to cook.

Egg and Egg white and Veggie breakfast scramble makes 2 servings.

The ingredients for Egg and Egg white and Veggie breakfast scramble are:

Ingredients:
Egg, fresh, whole, raw, 2 large
Egg white, fresh, 3 large (remove)
*Peppers, sweet, red, fresh, 1 cup, chopped
*Onion Red (1 Srve = one onion), .5 serving
*Baby Bella Mushrooms, fresh, 1 oz (remove)
*Olive Oil, Kirkland, Extra Virgin Olive Oil, .33 tbsp
*1/2 tsp. Cumin Powder, 1 serving
*Encore Garlic Powder (1/4 tsp), 2 serving
*Garlic & Pepper Seasoning, 0.5 tsp
*Seasoning - Morton Fine Sea Salt (Mediterranean Sea Salt), 0.25 tsp

Here is how you make Egg and Egg white and Veggie breakfast scramble:

Prepare & cut veggies, cook veggies till tender in olive oil. add seasoning to veggies when almost done.Whisk raw eggs with some of the seasonings until well combined. when veggies are tender then add egg mixture. Cook till eggs are done. Enjoy with a whole wheat or corn tortilla! Serving Size: Makes two servingsNumber of Servings: 2Recipe submitted by SparkPeople user LIZAHALL1.

The nutritional information for Egg and Egg white and Veggie breakfast scramble is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 164.9

• Total Fat: 7.4 g
• Cholesterol: 186.0 mg
• Sodium: 756.7 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 1.8 g
• Protein: 13.1 g

Egg and Egg white and Veggie breakfast scramble is Mexican cuisine.

The dietary needs meet for Egg and Egg white and Veggie breakfast scramble is Low Carb