Home-Style Scrambled Eggs Recipe

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Ingredients:

Serving

6 eggs
3/4 tsp salt
3 tbsp water
1/4 cup butter
1 cup refrigerated diced potatoes
1 small zucchini, chopped (1 cup)
1 medium tomato, seeded and chopped (you can add anyother veggie, such as onions

Directions:

Beat eggs, salt and water.
Melt butter in 10-inch skillet over medium heat.
Cook Potatoes, Zucchini and tomato (or any other veggie) in butter, stirring occasionally, until hot.
Pour egg mixture over vegetable mixture.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin uncooked portion can flow to bottom.
DO NOT STIR.
Cook 3 to 5 minutes or until eggs are thickened throughout, BUT STILL MOIST.
Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	242.66 Kcal (1016 kJ)
Calories from fat	162.83 Kcal
		% Daily Value*
Total Fat	18.09g	28%
Cholesterol	276.02mg	92%
Sodium	553.13mg	23%
Potassium	551mg	12%
Total Carbs	10.31g	3%
Sugars	2.25g	9%
Dietary Fiber	1.9g	8%
Protein	11.47g	23%
Vitamin C	25.1mg	42%
Vitamin A	0.5mg	16%
Iron	2.2mg	12%
Calcium	67.2mg	7%

Amount Per 100 g
Calories	112.57 Kcal (471 kJ)
Calories from fat	75.54 Kcal
		% Daily Value*
Total Fat	8.39g	28%
Cholesterol	128.05mg	92%
Sodium	256.6mg	23%
Potassium	255.61mg	12%
Total Carbs	4.78g	3%
Sugars	1.04g	9%
Dietary Fiber	0.88g	8%
Protein	5.32g	23%
Vitamin C	11.6mg	42%
Vitamin A	0.2mg	16%
Iron	1mg	12%
Calcium	31.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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