Home Style Scrambled Eggs With Vegetables Recipe
Summary
Ingredients
| Chopped tomatoes | 1 Cup (16 tbs) | |
| Diced cooked potatoes | 1 Cup (16 tbs) | |
| Chopped zucchini | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Eggs | 6 | |
| Minced chives | 1⁄4 Cup (4 tbs) | |
| Water | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 137 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 4.1 g20.7%
Trans Fat 0 g
Cholesterol 222.2 mg74.1%
Sodium 239.3 mg10%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.5 g6%
Sugars 1.6 g
Protein 8 g15.3%
Vitamin A 14.7% Vitamin C 16.2%
Calcium 4.7% Iron 14.9%
*Based on a 2000 Calorie diet
Directions
Remove vegetables; keep warm.
Combine eggs, chives, water, and salt; melt remaining 2 tablespoons butter in skillet.
Add egg mixture; cook over medium heat until partially set, lifting edges with a spatula to allow uncooked portion to flow underneath.
Add vegetables; cook until eggs are set but still moist.
Chef
