Scrambled Eggs With Vegetables
Ingredients
- 8 large eggs (8 white and four yolks) ⓘ
- 1/4 shallots or 1/4 red onion ⓘ
- 1 green onions or 1 scallion ⓘ
- 1 tomatoes ⓘ
- 1/2 medium sweet red pepper (seeded) ⓘ
- 1 potato (peeled) ⓘ
- 1 carrot (peeled) ⓘ
- 1 1/2 tablespoons extra virgin olive oil or 1 1/2 tablespoons vegetable oil ⓘ
- 1/2 tablespoon butter ⓘ
- 1/4 cup milk ⓘ
- 1/4 teaspoon black pepper ⓘ
- salt ⓘ
Instructions
- Rinse and thinly chop all vegetables.
- Saute the onion, scallion, potatoes, carrots with oil until tender.
- Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
- In a bowl beat together the eggs and milk with salt and black pepper.
- Pour the eggs on the saute vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
- P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture; sprinkle some parmesan cheese. preheat the oven to 350 degree and bake it for 10-12 minutes.
- Serve it hot.
Nutrition & Diet Analysis (per serving)
1026
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).