Vegetable Egg Scramble
serves 4

Vegetable Egg Scramble
Serve this quick, healthy egg dish for breakfast or as part of a weekend brunch.
6 eggs
1/2 tablespoon butter 2 cloves garlic, minced |
1 cup mushrooms, sliced
1 cup broccoli, cut into bite size pieces 1 tomato, chopped |
- In a small bowl, lightly scramble the eggs.
- Melt butter in a large saucepan over medium-low heat.
- Saute garlic and mushrooms until tender, about 8 minutes.
- Add broccoli saute 3-4 minutes.
- Pour the eggs into the pan, stirring frequently.
- Stir in chopped tomato, cook until warm.
Calories 124, Fat 8.2g, Cholesterol 249mg, Sodium 112mg
Fiber 1.0g, Sugars 1.6g, Protein 9.7g
Fiber 1.0g, Sugars 1.6g, Protein 9.7g