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Vegetable Egg Scramble
serves 4

Picture
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
  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
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