Low Carb: Scrambled Eggs with Vegetables

Nov, 07, 2016
Scrambled Eggs with Vegetables

This is the perfect savory breakfast alternative: Scrambled eggs with vegetables. Tasty and ready in just 10 minutes.

This recipe is loaded with protein and vegetables filled with fiber, which will make you full until lunch.


Low Carb: Scrambled Eggs with Vegetables

0.8 oz Tomato
0.625 oz Onion
0.7 oz Green bell pepper
2 oz Mushrooms
0.2 fl oz Skimmed milk
0.25 oz Low-fat cheddar cheese
0.33 fl oz Olive oil
1 piece Eggs

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1. Heat olive oil in a pan over medium-high heat.
2. Add chopped mushrooms, onions and peppers; saute until onions are transparent.
3. Whisk together egg, milk and cheese, pour over the vegetables.
4. Mix everything together, it’s ready in 2-3 minutes.

Nutrition Facts:
Calories: 182
Carbohydrates: 2g
Fat: 16g
Protein: 8g