Intermittent Fasting Made Easy: Recipe and Guide Book for IF Dieters by Freeman Sophia

Author:Freeman, Sophia [Freeman, Sophia]
Language: eng
Format: epub, azw3
Published: 2020-07-09T16:00:00+00:00

Egg Veggie Scramble

Do you have some leftover vegetables from last night’s dinner? Mix these with some eggs for a quick and easy scrambled egg breakfast. Most veggies work well for this recipe.

Serving Size: 4

Preparation Cooking Time: 30 minutes

Ingredients:

• 2 tablespoons olive oil

• 12 oz. baby potatoes, sliced thinly

• 1 cup bell pepper, sliced into strips

• 1 cup mushrooms, sliced

• 1 cup zucchini, sliced into strips

• 3 scallions, chopped

• 1 teaspoons fresh rosemary, chopped

• 6 eggs, beaten

• 2 cups baby kale

• Salt to taste

Instructions:

1. First, pour the oil into a pan over medium heat.

2. Cook the potatoes for 8 minutes.

3. Add the bell pepper, mushrooms and zucchini.

4. Cook for 10 minutes, stirring frequently.

5. Season with the herbs.

6. Reduce heat.

7. Stir in the scallion greens and eggs.

8. Cook while stirring for 2 minutes.

9. Add the baby kale.

10. Remove from the stove.

11. Stir and then season with the salt.

Nutrients per Serving:

• Calories 254

• Fat 14.2 g

• Saturated fat 3.3 g

• Carbohydrates 19.7 g

• Fiber 4.3 g

• Protein 12.4 g

• Cholesterol 279 mg

• Sugars 5 g

• Sodium 415 mg

• Potassium 714 mg

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