Vegetable Scrambled Eggs Recipe

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Vegetable Scrambled Eggs
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Ingredients:

Directions:

  1. In a small bowl, combine the egg substitute, green pepper, onions, milk, salt and pepper.
  2. Pour into a nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Add tomato; cook and stir until completely set. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 572.26 Kcal (2396 kJ)
Calories from fat 139.99 Kcal
% Daily Value*
Total Fat 15.55g 24%
Cholesterol 676.68mg 226%
Sodium 1258.45mg 52%
Potassium 1126.36mg 24%
Total Carbs 36.84g 12%
Sugars 35.09g 140%
Dietary Fiber 1.41g 6%
Protein 67.86g 136%
Vitamin C 38.7mg 64%
Iron 3.7mg 20%
Calcium 425.8mg 43%
Amount Per 100 g
Calories 251.05 Kcal (1051 kJ)
Calories from fat 61.41 Kcal
% Daily Value*
Total Fat 6.82g 24%
Cholesterol 296.85mg 226%
Sodium 552.07mg 52%
Potassium 494.13mg 24%
Total Carbs 16.16g 12%
Sugars 15.39g 140%
Dietary Fiber 0.62g 6%
Protein 29.77g 136%
Vitamin C 17mg 64%
Iron 1.6mg 20%
Calcium 186.8mg 43%

* 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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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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