Directions:
- In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm.
- Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.77 Kcal (2658 kJ) | ||
| Calories from fat | 375.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.72g | 64% | |
|---|---|---|---|
| Cholesterol | 210.34mg | 70% | |
| Sodium | 2702.53mg | 113% | |
| Potassium | 473.06mg | 10% | |
| Total Carbs | 31.97g | 11% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 34.64g | 69% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.3mg | 18% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 272.11 Kcal (1139 kJ) | ||
| Calories from fat | 160.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.88g | 64% | |
|---|---|---|---|
| Cholesterol | 90.17mg | 70% | |
| Sodium | 1158.5mg | 113% | |
| Potassium | 202.79mg | 10% | |
| Total Carbs | 13.71g | 11% | |
| Sugars | 0.26g | 2% | |
| Dietary Fiber | 0.84g | 8% | |
| Protein | 14.85g | 69% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.4mg | 18% | |
| Calcium | 17.6mg | 4% | |
* 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.
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