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Home Style Scrambled Eggs With Vegetables

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  Chopped tomatoes 1 Cup (16 tbs)
  Diced cooked potatoes 1 Cup (16 tbs)
  Chopped zucchini 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Eggs 6
  Minced chives 1⁄4 Cup (4 tbs)
  Water 3 Tablespoon
  Salt 1⁄2 Teaspoon

Saute tomatoes, potatoes, and zucchini in 2 tablespoons butter in a large skillet.
Remove vegetables; keep warm.
Combine eggs, chives, water, and salt; melt remaining 2 tablespoons butter in skillet.
Add egg mixture; cook over medium heat until partially set, lifting edges with a spatula to allow uncooked portion to flow underneath.
Add vegetables; cook until eggs are set but still moist.

Recipe Summary


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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 137 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 222.2 mg74.1%

Sodium 239.3 mg10%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.5 g6%

Sugars 1.6 g

Protein 8 g15.3%

Vitamin A 14.7% Vitamin C 16.2%

Calcium 4.7% Iron 14.9%

*Based on a 2000 Calorie diet

Home Style Scrambled Eggs With Vegetables Recipe