1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (133g) Recipe makes 4 servings
Calories 155
Calories from Fat 91		(59%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 132mg		5%
Potassium 246mg		7%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 1.9g	7%
	Sugars 3.0g
Protein 7.8g		15%
detailed view... how is this calculated?

Eggie Veggie Scramble

Recipe #11577 | 12 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mini R.
Sep 10, 2001

Make a bowl full because this disappears so soon

SERVES 4 (change servings and units)

Ingredients

4 eggs, beaten
1 cup mixed vegetables (I use the frozen ones)
1 big onion, finely chopped
salt
1 teaspoon black pepper
1 1/2 tablespoons oil

Directions

1
Heat oil in a skillet.
2
Add onion, mix vegetables and saute on high heat for 3 minutes.
3
Add salt and black pepper powder and mix well.
4
Now add the beaten eggs and keep tossing gently with wooden spatula till eggs are well done.
5
Serve warm!

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fried Eggs With Dill

Homemade Peanut Butter

Mike's Special Seasoning

Tomato and Balsamic Pasta

Flour Less Peanut Butter, Pumpkin Butter Pancakes

Featured Reviews for This Recipe

From: Trinitys Momma

On Aug 21, 2006

This was good, we added it to rice to make our own "fried" rice. Very good flavor!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: najwa

On Nov 20, 2001

I tried the green peas scramble, and this was even better!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: EM281

On Aug 22, 2006

Made this tonight for a light dinner. Followed the directions exactly, but for the mixed vegetables I used leftover corn and an assortment of peppers I needed to use up and also added 2 more eggs to stretch a little more. I also cooked the onion longer to add a little sweetness to the dish and mellow the onion's bite b/c I was worried the amount might be too much for the eggs, but it wasn't. The black pepper adds a lot of flavor too, so don't skip it. Easy to eat as is, in a sandwich, or rolled up in a tortilla for days when you don't feel like cooking..thanks Mini, I WILL be making this again!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews