Search
by Ingredient

Home Style Scrambled Egg

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by ranim

YIELD

2 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

1 237
3 45
TABLESPOONS ML WATER
¼ 59
CUP ML MARGARINE
¾ 3.8
TEASPOON ML SALT
1 1
EACH EACH POTATOES
cooked, cubed
3 45
TABLESPOONS ML ONIONS
chopped
1 1
EACH EACH ZUCCHINI
small, thinly sliced
1 1
MEDIUM MEDIUM TOMATOES
chopped

Directions

Beat eggs with water and salt.

Heat margarine in a 10 inch skillet over medium heat.

Cook vegetables in margarine for two minutes, stirring frequently.

Pour eggs into skillet.

As mixture begins to set at bottom and sides, gently pull cooked portions to middle so uncooked top can run to skillet bottom.

Do not stir.

Cook 3 to 5 minutes or until eggs are set.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 435g (15.3 oz)
Amount per Serving
Calories 412 60% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 1431mg 60%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 14%
Sugars g
Protein 37g
Vitamin A 44% Vitamin C 53%
Calcium 11% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
More health news

Email this recipe