Veggie and Egg Scrambler


Author: Dee McCaffrey
Description: No Description available

2  cloves garlic, mined

1/4 cup onions, chopped

1/4 cup green bell peppers, chopped

1/4 cup red bell pepper, chopped

1/4 cup raw broccoli, chopped

1/4 cup raw carrots, shredded

1/4 cup bean sprouts

1/4 cup low sodium fat free chicken broth

2 eggs

1 teaspoon ground cumin

1/4 cup sugar-free salsa (optional)



In a medium skillet over medium heat, sautee garlic and all veggies in broth until tender.  Beat eggs and pour over the vegetables. Sprinkle with cumin. As mixture starts to set, gently slide spatula across bottom and sides of pan, creating soft curds. Reduce heat to low and continue cooking until eggs are set. Top with salsa and serve immediately.


No Description available


Preparation Time: 15 min Difficulty:simple
Portions:1 portion Amount:
Country/Region: Costs per Portion:
Vegetarian:No lactose free:No
gluten free:Yes Calorie:
Fat: Protein:
Last Updated:Sat 22 Jun 2013 11:41:12 AM MST viewed:6596 times viewed