Bring garden freshness to your table with these veggie-laden scrambled eggs. Red tomato, juicy onion, and green bell pepper perk up a traditional breakfast dish.
Source: The Keto Diet
1. Melt butter in a large nonstick skillet over medium.
2. Add tomato mixture, coating vegetables in butter.
3. Cook for 3 minutes or until vegetables are tender, stirring often.
4. Combine eggs, egg whites, parsley, sour cream, mustard, salt, and pepper in a medium bowl, whisk thouroughly.
5. Add egg mixture to pan, cook over medium heat for 2 minutes.
6. Do not stir until mixture begins to set on the bottom.
7. Draw a heat-resistant spatula through the eggs to form large curds.
8. Do not stir constantly.
9. Egg mixture is done when when thickened but still moist.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 449 | ||
Calories from Fat: 295 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 1079.1mg | 332 % | |
Sodium 514.3mg | 18 % | |
Potassium 427.1mg | 11 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3g | ||
Protein 35.8g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 449
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