Veggie packed Scrambled Eggs


by: Sandra's Easy Cooking

Vegetable packed scrambled eggs.


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serves: 1

2 eggs- cage free

1 cups Asparagus, chopped

Handful Spinach, chopped

1/2 cup Spring Onion, chopped

1 tbs Olive Oil, unfiltered

Sea Salt and Ground Black Pepper to taste

1/2 tbs Grated Pecorino Romano Cheese

1 tbs Black Sesame Seeds

leaves Few mint

Sautéed Shiitake Mushrooms

Fresh Yellow and Red Cherry Tomatoes

Nutrition Facts
Veggie packed Scrambled Eggs

Servings Per Recipe: 1

Amount per Serving

Calories: 1364

  • Total Fat: 97.5 g
  •     Saturated Fat: 28.4 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 2786.6 mg
  • Sodium: 1041.4 mg
  • Total Carbs: 24.5 g
  •     Dietary Fiber: 8.8 g
  •     Sugars: 9.7 g
  • Protein: 96.5 g

how is this calculated?

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1.  Wash all the vegetables and chop.

2.  Put Olive oil in the pan and Sauté vegetables for minute or two; lightly (pinch) season it with sea salt and pepper.

3.  In a meanwhile mix eggs in separate bowl and pour over sautéed vegetables.

4.  Cut mushrooms in quarters or halves and add them in the sauté pan with just few drops of olive oil and pinch of sea salt. Let them sauté for minute. Take them off and serve along the scrambled eggs.

5.  Cut tomatoes into halves, and add on the side.

6.  Sprinkle everything with black sesame seeds and grated pecorino Romano Cheese (pecorino is sheep cheese)

7.  Add few leaves of Mint for the kick of aroma and presentation (you can also eat mint)

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