Extreme Veggie Scrambled Eggs

Extreme Veggie Scrambled Eggs

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"A variety of veggies combined with eggs make a great start to the day."
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Ingredients

20 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a large skillet over medium-high heat; cook and stir black beans, onion, and green bell pepper until onion is translucent, 5 to 10 minutes.
  2. Beat eggs and milk together in a bowl; add to vegetable mixture and stir in tomatoes. Cook egg mixture until eggs are set, about 5 minutes. Mix Cheddar cheese into egg mixture.

Reviews

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Any veggies would work with this, I added sliced mushrooms and used red peppers. I think 1/4 cup of olive oil is too much - I used just enough to barely coat the bottom of the skillet. I didn't...

We really enjoyed this as presented. Next time I might try adding 2 or 3 tbs' of chopped green chili.

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