Zapped Scrambled Eggs and Veggies

7 7 218
Ingredients Minutes Calories
Prep Cook Servings
5 min 2 min 1
Zapped Scrambled Eggs and Veggies
Health Highlights


2 tbsp Partly skimmed milk, 1% M.F.
1 dash Cayenne pepper
1 pinch Salt
1 stalk(s) Green onion (thinly sliced)
2 tbsp shredded Cheddar cheese, reduced fat (18%)
1 tomato Cherry Tomatoes (quartered)
2 large egg Egg


In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.

Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.

With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute.

Top with grape or cherry tomato, and serve immediately.

Nutrition Facts

Per Portion

Calories 218
Calories from fat 125
Calories from saturated fat 49
Total Fat 13.9 g
Saturated Fat 5.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 4.6 g
Cholesterol 445 mg
Sodium 398 mg
Potassium 284 mg
Total Carbohydrate 5.1 g
Dietary Fiber 0.8 g
Sugars 4.5 g
Protein 18.5 g

Dietary servings

Per Portion

Meat Alternative 1.1
Milk 0.1
Milk Alternative 0.3
Vegetables 0.5

Energy sources


Meal Type(s)