Mexican

Veggie Egg Scramble with toast and bacon is for Breakfast.

Veggie Egg Scramble with toast and bacon takes several minutes to prepare.

Veggie Egg Scramble with toast and bacon takes several minutes to cook.

Veggie Egg Scramble with toast and bacon makes 1 servings.

The ingredients for Veggie Egg Scramble with toast and bacon are:

1/2 poblano pepper
2 green onions
1 tsp olive oil
1 pat butter
1 egg
2 egg whites
1 tbsp water
1/2 roma tomato
1/2 oz blue cheese
1 slice of wheat toast
2 slices of bacon
Louisiana hot sauce

Here is how you make Veggie Egg Scramble with toast and bacon:

Slice one half of a poblano pepper into bite sized pieces. Slice two green onions (white and green part)In a 10-12" skillet heat one pat of butter and one tsp. of olive oil. Place the peppers and green onions in the pan on medium heat.Meanwhile, mix one egg with two egg whites in a bowl. Whisk the eggs and add 1 tbsp. of water, whisking again. Pour the egg mixture into the skillet over the peppers. Sprinkle the 1/2 oz of crumbled blue cheese over the eggs. Wait for the eggs to start to cook around the edges and then scramble the egg mixture.When eggs are cooked, place them on a plate. Sprinkle 1/2 chopped roma tomato over the top of the eggs. Serve with one slice of lightly buttered wheat toast and two slices of bacon. Bacon, bread and butter is included in the calorie count.Number of Servings: 1Recipe submitted by SparkPeople user FAERLITE.

The nutritional information for Veggie Egg Scramble with toast and bacon is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 459.2

• Total Fat: 30.0 g
• Cholesterol: 255.5 mg
• Sodium: 750.5 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 3.4 g
• Protein: 27.3 g

Veggie Egg Scramble with toast and bacon is Mexican cuisine.