Home Style Scrambled Eggs With Vegetables
|Chopped tomatoes||1 Cup (16 tbs)|
|Diced cooked potatoes||1 Cup (16 tbs)|
|Chopped zucchini||1 Cup (16 tbs)|
|Minced chives||1⁄4 Cup (4 tbs)|
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.
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