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Oriental Scramble

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Ingredients
  Vegetable cooking 1
  Vegetable oil 1 Teaspoon
  Carrot 1 Medium, scraped diagonally sliced
  Chopped onion 1⁄2 Cup (8 tbs)
  Broccoli florets 1⁄2 Cup (8 tbs)
  Diced sweet red pepper 1⁄3 Cup (5.33 tbs)
  Diced green pepper 1⁄3 Cup (5.33 tbs)
  Root ginger 1 Teaspoon
  Eggs 6
  Egg whites 5
  Skim milk 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen english peas 1⁄4 Cup (4 tbs), thawed and drained
  Sliced water chestnuts 1⁄4 Cup (4 tbs)
Directions

MAKING
1) Spray a large-sized non stick skillet with the cooking spray. Add in oil and heat over medium-high flame.
2) Add in the carrots, onion, broccoli, peppers and ginger root. Saute till the vegetables become tender.
3) In a bowl, mix together eggs, egg whites, milk, soy sauce and pepper. Add in the peas and chestnuts.
4) Cook the mixture on medium low heat for about 5 minutes.
5) Carefully lift up the edges of the mixture with a spatula. Tilt the pan so that the mixture spreads out and cooks evenly.
6) Cover the skillet and cook for about 5 minutes or till the mixture sets.

SERVING
7) Serve the Oriental Scramble topped with cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Breakfast
Method: 
Simmering
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
6

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4.289475
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 131 Calories from Fat 64

% Daily Value*

Total Fat 7 g11%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 211.7 mg70.6%

Sodium 150.2 mg6.3%

Total Carbohydrates 6 g2.2%

Dietary Fiber 1.3 g5.3%

Sugars 2.9 g

Protein 11 g21.5%

Vitamin A 55.6% Vitamin C 54.9%

Calcium 5.7% Iron 7.7%

*Based on a 2000 Calorie diet

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Oriental Scramble Recipe