Scrambled Egg With Vegetables And Wild Rice
|Wild rice||1 Cup (16 tbs), cooked|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Light cream||1⁄2 Cup (8 tbs)|
1.In a large size skillet, cook the celery and grren pepper in heated butter by stirring on a low flame.
2.Meanwhile, whisk eggs with cream and mix with wild rice.
3.Transfer the egg mixture to cooked vegetables and mix for five minutesuntil the egg is firm.
4.Add a sprinkling of salt and pepper.
Calories 438 Calories from Fat 229
% Daily Value*
Total Fat 26 g39.7%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 472.4 mg157.5%
Sodium 259.3 mg10.8%
Total Carbohydrates 34 g11.3%
Dietary Fiber 2.9 g11.6%
Sugars 2.2 g
Protein 20 g39.3%
Vitamin A 21% Vitamin C 12.2%
Calcium 8.8% Iron 15.1%
*Based on a 2000 Calorie diet