Organic Egg-Veggie Scramble
| 9 |
11 |
338 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
6 min |
1
|
Ingredients
|
2 medium egg
|
Egg
(organic, cage-free, pastured)
|
|
1 tbsp
|
Coconut oil
(or olive oil)
|
|
2 tbsp chopped
|
Yellow onion
|
|
1/4 cup pieces
|
Button mushrooms
(sliced)
|
|
1/2 cup
|
Spinach
(fresh, organic)
|
|
1/2 cup
|
Artichoke hearts, canned
(packed in water or olive oil, optional.)
|
|
1 tsp
|
Chives
|
|
1/2 tsp
|
Salt and pepper
|
|
1 tbsp
|
Salsa, ready-to-serve
(Optional garnish. Organic, no sugar added.)
|
Instructions
In a bowl whisk egg(s) vigorously for 15 seconds.
Heat oil in skillet over medium heat.
Add onions and cook for 2 to 3 minutes, making sure not to burn.
Add mushrooms and spinach, and cook for another minute.
Add egg(s) to pan and continue to stir, scrambling all ingredients to desired doneness.
Add a little more oil during cooking, if needed.
Sprinkle with sea salt, pepper, and chives to taste, and add salsa, if desired.
Nutrition Facts
Per Portion
Calories
338
Calories from fat
211
Calories from saturated fat
134
Total Fat
23.5 g
Saturated Fat
14.9 g
Trans Fat
0.1 g
Polyunsaturated Fat
1.8 g
Monounsaturated Fat
4.7 g
Cholesterol
339 mg
Sodium
1083 mg
Potassium
661 mg
Total Carbohydrate
16.0 g
Dietary Fiber
5.0 g
Sugars
3.6 g
Protein
15.7 g
Dietary servings
Per Portion
| Meat Alternative |
1 |
| Vegetables |
2.2 |
Energy sources
Recipe from:
Learning To Be Healthy
