Egg Scramble with Sun Dried Tomatoes
These scrambled eggs are delicious AND healthy!
Recipe Details
Servings: 2 servings
Calories: 406kcal
Ingredients
- 3 medium garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped broccoli
- 1 cup sliced fresh mushrooms
- ⅓ cup sliced sun-dried tomatoes (if packed in oil, drain on paper towels)
- 3 large eggs
- 3 large egg whites
- ⅓ cup milk
- salt and pepper, to taste
- ¼ cup crumbled goat or feta cheese
Instructions
- Coat a large skillet with nonstick spray and heat over medium heat.
- Sauté garlic in the olive oil in the hot skillet for 1 minute. Stir in the broccoli, mushrooms and sun-dried tomatoes. Sauté for 2 minutes longer. Reduce heat to medium-low. Cook, covered, for 2 minutes or until the broccoli is tender-crisp, stirring occasionally. Remove the sautéed vegetables to a bowl. Using paper towels, wipe out pan.
- Coat skillet with nonstick spray. Whisk eggs, egg whites, nonfat milk, salt and pepper in a bowl until blended. Heat skillet to medium-high and add eggs. Stir in broccoli mixture and scramble until cooked through.
- Spoon egg mixture onto serving plates and sprinkle with goat or feta cheese. Serve immediately.
Nutrition
Serving: 1serving, Calories: 406kcal, Carbohydrates: 24g, Protein: 30g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 296mg, Sodium: 974mg, Potassium: 1556mg, Fiber: 6g, Sugar: 14g, Vitamin A: 1492IU, Vitamin C: 92mg, Calcium: 206mg, Iron: 5mg
