Name: Egg and cheddar veggie scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 2 tbsp reduced-fat cheddar cheese, shredded; 1 oz fresh spinach, roughly chopped; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 tsp extra virgin olive oil; 1 slice whole wheat bread; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

395 calories

Protein: 29g; 30% of calories
Carbs: 24g; 25% of calories
Fat: 20g; 45% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the diced bell pepper and onion. Sauté for 5 to 6 minutes until the vegetables are softened and starting to brown.
While the vegetables sauté, whisk the whole eggs, egg whites, salt, and black pepper together in a small bowl until well combined. Toast the whole wheat bread in a toaster until golden brown.
Add the chopped spinach to the skillet and stir for 1 minute until wilted. Pour the egg mixture into the skillet. Cook for 2 to 3 minutes, stirring gently with a heat-proof spatula, until the eggs are set but still moist. Sprinkle the cheddar cheese over the top and stir once to incorporate and melt. Done when set and not runny, 160°F.
Transfer the veggie scramble to a plate and serve with the slice of whole wheat toast.

Nutrition

Ingredients

Instructions

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