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Italian Style Scrambled Eggs

Diabetic.Foodie's picture
  Butternut squash 1 Small, thinly sliced
  Onion 1 Small, thinly sliced
  Butter 3 Teaspoon
  Meatless spaghetti sauce 1 Cup (16 tbs)
  Eggs 4 Large
  Water 2 Teaspoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

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

Italian Style Scrambled Eggs Recipe