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Home-Style Scrambled Eggs Recipe
|Instant minced onion||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs) (or margarine)|
|Tomatoes||1 Cup (16 tbs), diced|
|Cooked potatoes||1 Cup (16 tbs), diced|
|Zucchini||1 Cup (16 tbs), diced|
Calories 313 Calories from Fat 195
% Daily Value*
Total Fat 22 g34%
Saturated Fat 11.7 g58.7%
Trans Fat 0 g
Cholesterol 322.3 mg
Sodium 594.4 mg24.8%
Total Carbohydrates 18 g6.1%
Dietary Fiber 2.9 g11.7%
Sugars 2.9 g
Protein 11 g22.2%
Vitamin A 28.1% Vitamin C 29.6%
Calcium 7.6% Iron 26.1%
*Based on a 2000 Calorie diet
Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes.
Pour on egg mixture.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.