AZ Health Zone/ Breakfast

Egg and Veggie Scramble

Egg and Veggie Scramble

AZ Health Zone
Course Breakfast
Cuisine American
Servings 2


  • Skillet
  • Stove
  • Stirring Spoon


  • Ingredients
  • 2 teaspoons olive oil
  • 3 eggs
  • 1 cup fresh or frozen vegetables chopped (such as spinach, kale, chard, peppers, peas, onion, summer squash, mushrooms)


  • Directions
  • Wash hands with warm water and soap. Wash vegetables with water before preparing.
  • Sauté veggies in a medium skillet with a teaspoon of olive oil. Place in a medium-size bowl.
  • Add 1 teaspoon olive oil to skillet, add eggs and stir over medium heat.
  • When eggs are partially cooked, add sautéed veggies. Cook until eggs are just set. Add a pinch of salt, pepper, and desired toppings.


Nutrition Facts (Per Serving)
Calories, 150; Carbohydrate, 3 g; Protein, 9 g; Total Fat, 11 g; Saturated Fat, 2.5 g; Trans Fat, 0 g; Cholesterol, 245 mg; Fiber, 1 g; Total Sugars, 1 g; Sodium, 100 mg; Calcium, 49 mg; Folate, 51 mcg; Iron, 1.5 mg; Calories from Fat, 66%.
Makes 2 servings; approximately 1 cup each.
Keyword Assorted Vegetables, Eggs

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