Scrambled Eggs with Veggies
User Reviews
5
4 reviews
Excellent
Scrambled Eggs with Veggies
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Scrambled Eggs with Spinach, mushrooms and onions are a fluffy and light addition to any breakfast. These veggie scrambled eggs are easy to make and easily customizable.
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Ingredients
- 1 tablespoon butter unsalted
- 4 egg
- 1 tablespoon milk
- ½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
- ¼ teaspoon black pepper
- ½ cup mushroom chopped
- ½ cup onion about ½ a medium-sized onion, diced
- 1 cup spinach fresh
- salt kosher salt; a pinch
Instructions
- Melt butter in a nonstick skillet over medium-high heat.
- Add the onion and mushrooms to the butter, and season with a pinch of salt.
- Cook until the onion and mushrooms are soft, about 3-4 minutes. You can substitute these veggies for something else if you'd like. We've added a LOT of different veggies into our eggs in the past.
- Toss in the fresh spinach and let it wilt, stirring occasionally, about 2-3 minutes.
- While vegetables cook down, crack the eggs in a bowl and whisk together with the milk, Creole seasoning and black pepper.
- When the vegetables are soft, pour in the eggs and immediately turn down the heat to low.
- Cook until eggs are light and fluffy.
- Serve warm, and enjoy!
Nutrition Information
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Serving
1g
Calories
237kcal
(12%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
387mg
(129%)
Sodium
431mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 237kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 387mg | 129% |
| Sodium | 431mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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