Italian Style Scrambled Eggs
|Butternut squash||1 Small, thinly sliced|
|Onion||1 Small, thinly sliced|
|Meatless spaghetti sauce||1 Cup (16 tbs)|
In a medium skillet, lightly saute squash and onion in 1 T. (15 mL) of the butter until onion is translucent.
Add spaghetti sauce and season with salt and pepper; simmer 5 minutes and set aside.
Beat together the eggs and water.
In a large skillet, scramble eggs in remaining butter.
Serving size: Complete recipe
Calories 907 Calories from Fat 307
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 14.1 g70.7%
Trans Fat 0 g
Cholesterol 878.2 mg292.7%
Sodium 1139.8 mg47.5%
Total Carbohydrates 128 g42.6%
Dietary Fiber 21.9 g87.4%
Sugars 33.1 g
Protein 38 g76.3%
Vitamin A 1967.3% Vitamin C 348.5%
Calcium 58.9% Iron 61.5%
*Based on a 2000 Calorie diet