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Scrambled Eggs Primavera

Diabetic.Foodie's picture
  Mazola corn oil 2 Teaspoon
  Zucchini 1 Cup (16 tbs), chopped
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Green onion 1⁄4 Cup (4 tbs), thinly sliced
  Eggs 4 , beaten
  Dried basil 1 Dash
  English muffins 4 , split and toasted
  Tomato 1 , chopped
  Parsley 1 Teaspoon, chopped

In a skillet, heat oil over medium-high heat.
Add next 3 ingredients.
Cook and stir for 2 minutes or until zucchini is crisp-tender.
Reduce heat to medium low.
Add eggs and basil.
Cook and stir for 3 to 4 minutes or until eggs are set.
Spoon onto muffin halves.
Garnish with tomato and parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1032 Calories from Fat 318

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 7.9 g39.4%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1328.3 mg55.3%

Total Carbohydrates 134 g44.6%

Dietary Fiber 16.6 g66.2%

Sugars 12.3 g

Protein 53 g106.1%

Vitamin A 68.3% Vitamin C 87.7%

Calcium 64% Iron 73%

*Based on a 2000 Calorie diet

Scrambled Eggs Primavera Recipe