Print
Fresh Scramble
Course Breakfast
Cuisine American
Keyword Fresh Scrambled Eggs
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 432kcal
- 1 medium bell pepper, red
- 1/2 cup chopped mushrooms, portabella
- 2 medium carrot
- 6 large egg
- 1/4 cup milk
- 2 cup spinach
Serve With
- 8 slice bread, whole wheat
- 2 cup grapes
- 2 cup milk
Heat a skillet to medium high heat.
Dice 1/2 the bell pepper and cut the remaining 1/2 into strips; chop the mushrooms and carrots.
Spray pan with cooking spray, and sauté chopped veggies until tender. Remove from skillet and set aside.
Whisk together eggs and milk.
Spray pan again with cooking spray and add eggs, cooking and stirring until scrambled. Stir in cooked veggies.
Arrange spinach on four plates and top with egg mixture.
Serve eggs alongside toast, chilled grapes, a small glass of milk, and the remaining pepper slices.
Calories: 432kcal | Carbohydrates: 54g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 293mg | Sodium: 493mg | Fiber: 6g | Sugar: 25g