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Oriental Scrambled Eggs

Microwaverina's picture
Ingredients
  Butter 2 Tablespoon
  Sliced mushrooms 2 1⁄2 Ounce, drained (1 Jar)
  Finely chopped celery 3⁄4 Cup (12 tbs)
  Green onions with tops 2 , sliced
  Eggs 4 , slightly beaten
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Drained bean sprouts 1⁄2 Cup (8 tbs)
  Chopped cooked chicken 3⁄4 Cup (12 tbs)
Directions

1. Put butter, mushrooms, celery and onion into an 8-inch round glass cake dish. Cook uncovered in microwave oven 2 minutes at HIGH; stir after 1 minute.
2. Combine eggs, salt, pepper, bean sprouts and chicken; add to vegetables and mix. Cover with plastic wrap and continue cooking about 4 minutes at HIGH; stir every 30 seconds.
3. Remove from oven; stir and allow to stand covered a few minutes before serving.

Recipe Summary

Cuisine: 
Asian
Course: 
Breakfast
Method: 
Microwaving
Ingredient: 
Egg

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3.775
Average: 3.8 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 671 Calories from Fat 408

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 21.7 g108.4%

Trans Fat 0 g

Cholesterol 910.4 mg303.5%

Sodium 853.2 mg35.5%

Total Carbohydrates 11 g3.8%

Dietary Fiber 3.2 g12.7%

Sugars 7.5 g

Protein 56 g112.2%

Vitamin A 48.8% Vitamin C 25.5%

Calcium 17.8% Iron 26.5%

*Based on a 2000 Calorie diet

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Oriental Scrambled Eggs Recipe