Green (and Red and Orange) Eggs

Green eggs are great, but more colors can’t hurt! This scrambled egg recipe incorporates multiple vegetables, providing a delicious mix of flavors and nutrients. Enjoy this colorful dish!

 

This recipe was developed for the Egg Nutrition Center by Nicole Groman, MS, RD from www.bodyovermindnutrition.com  @thehungryclementine

  • 20 Minutes
    Total Cook Time
  • 16g Protein
  • 340 Calories
2 Each Whole Eggs
1/2 Cup Frozen Pearl Onions
1/2 Cup Frozen Broccoli
1/2 Cup Frozen Mixed Vegetables
1 Slice Whole Wheat Toast
Butter and/or Cooking Spray

Per Serving

Calories: 340

Total Fat: 12g

Saturated Fat: 3.5g

Sodium: 360mg

Carbohydrates: 36g

Dietary Fiber: 2g

Protein: 16g

Directions

  1. Defrost frozen vegetables according to package directions

  2. While vegetables defrost, melt 1 pat butter over medium heat in a large skillet

  3. Pat defrosted vegetables dry (careful not to burn yourself)

  4. Add vegetables to skillet to brown

  5. In a bowl, crack 2 eggs, and whisk for 1-2 minutes

  6. Pour eggs into skillet and incorporate with vegetables

  7. Scramble occasionally to avoid setting

  8. While eggs cook, toast 1 slice bread (lightly smear with butter, optional)

  9. Once eggs have fully cooked and are no longer runny, transfer to plate, add salt or salt-free seasoning and pepper to taste

  10. Slice toast in ½ and serve on side of eggs. Enjoy!

     

    Servings per recipe: 1