Vegetable Egg Scramble
serves 4

Vegetable Egg Scramble

Serve this quick, healthy egg dish for breakfast or as part of a weekend brunch.

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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

1. In a small bowl, lightly scramble the eggs.
2. Melt butter in a large saucepan over medium-low heat.
3. Saute garlic and mushrooms until tender, about 8 minutes.
4. Add broccoli saute 3-4 minutes.
5. Pour the eggs into the pan, stirring frequently.
6. 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