Oh, egg scrambles, how I love you so. Delicious vegetables. Lots of protein. Not lots of calories. It’s a perfect way to start my day (and a perfect way to use up old vegetables before I hit the market on the weekends).
The recipe is simple: chop whatever vegetables you like, sautee them, pour eggs over veggies, cook eggs, eat. I usually have tomatoes, bell peppers, zucchinis, and onions on hand, but it works well with spinach, leeks, and celery too.
Recipe for Easy-Peasy Egg Scramble
- 4 tomatoes (or 250g)
- 3 green peppers (or 125g)
- 3 baby zucchinis (or 125g)
- Half a large yellow onion (or 75g)
- 1-1/2t vegetable oil (you can use olive, but I don’t like the taste)
- 6 eggs (2 whole eggs, 4 egg whites)
- 2T skim milk
- 2t salt
- pepper to taste
- Chop vegetables. Toss with 1t salt and cracked black pepper to taste.
- Sautee vegetables in oil.
- Beat eggs, milk, and 1t salt.
- Pour egg mixture over vegetables.
- Gently turn to avoid burning the eggs.
- When the eggs are cooked, you’re done! Bon appetit.
This probably goes without saying, but nutrition information is going to vary wildly between egg scrambles, especially if you’re like me and tend to eye ingredients and use whatever vegetables are in your fridge. The recipe above could easily serve 3 or 4 people, but I like a hearty breakfast before a long hard day of relaxing at home.
Servings: 2 | Calories: 180 | Fat: 9g | Carbs: 17g | Fiber: 4g | Protein: 17g