Veggie Egg Scramble

This is a great thing to make on a Sunday and eat for breakfast during the week. It is easy to make because I used eggbeaters with a few real eggs. I also recommend cartons of egg white, or just use eggs.  It is pure protein, low in calories and has tons of vitamins and minerals from the vegetables in it. It will keep the whole week in the fridge or can be cut into pieces and frozen to eat later. Just heat it up in the microwave. It would even be a good thing to take to work to eat at lunch or for an easy dinner after a workout or a tough day. Change the veggies to ones you like if you aren’t a fan of the one’s I put in it. Mine of course has green Chile, which is fresh because it is in season right now, but feel free to use a can of green chilies or chop up a jalapeno to sauté with the other veggies. Poblano’s are good if you prefer a milder flavor.

18 eggs or 4 eggs plus two 16 ounce cartons of egg white or eggbeaters
grape seed oil or other oil
1 small package chopped mushrooms
1 small onion chopped
1 can green Chile or two fresh chilies diced
6 ounces fresh spinach
Pam cooking spray

Heat a sauté pan and put a small amount of oil in it. Add mushrooms, onion, and chilies and cook to desired doneness.

Add spinach and cook until wilted and most of the moisture is absorbed.

Spray a 9X13 baking dish with pam and add vegetable mix. Beat eggs and egg whites or all eggs up, season with salt and pepper if desired, and pour into pan.

Bake in an oven at 350 degrees for 30-40 minutes until cooked through. Eat some now and put the rest in the fridge or cut into pieces and freeze to eat later.


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