Mixed Veggies with Eggs
Eggs are a complete protein, having just the right amount of essential amino acids needed to help build tissue and they are reasonably priced at the store!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients
- 1 Tablespoon olive oil
- 1 Small bag frozen mixed vegetables, thawed (about 12 ounce bag)
- 1 Cup spinach (fresh or frozen)
- 4 large eggs
- 6 scallions (about 3/4 cup)
- Salt to taste
Directions
- Thaw the bag of frozen vegetables.
- Wash and dry produce.
- Coarsely chop the white and green parts of the scallions.
- Measure out the ingredients.
- In a sauté pan, heat the oil and sauté the vegetables until fully thawed. Add the spinach and cook just until wilted.
- In a bowl, beat the eggs lightly and pour over the vegetable mixture. Sprinkle with scallions.
- Cook over moderate heat until the eggs have set.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 160 |
| Total Fat | 8.5 g |
| Saturated Fat | 2.1 g |
| Cholesterol | 186 mg |
| Sodium | 120 mg |
| Total Carbohydrates | 13.3 g |
| Dietary Fiber | 4.8 g |
| Total Sugars | 3.9 g |
| Added Sugars included | |
| Protein | 8.9 g |