Zutaten für Eggy Rainbow Scramble Vegetarian
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Zubereitung von Eggy Rainbow Scramble Vegetarian
- Heat 1 tablespoon of butter or oil in a large (12-inch) skillet over medium heat.
- In a medium bowl, whisk together 6 large eggs, 1/4 cup milk (dairy or non-dairy), 1/2 cup shredded cheddar cheese, 1/4 cup crumbled feta cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano.
- Add 1 cup chopped vegetables (a mix of bell peppers, onions, spinach, and mushrooms recommended) to the skillet and sauté for 3-5 minutes, until slightly softened.
- Pour the egg mixture over the vegetables in the skillet.
- Gently scramble the eggs, pushing cooked portions towards the edges of the pan to allow uncooked egg to flow underneath. Continue cooking, stirring occasionally, until the eggs are set but still slightly moist (about 5-7 minutes).
- Serve immediately. Garnish with fresh herbs (like chives or parsley) if desired. Pair with homemade homefries for a complete meal.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
28g
Fat
102g
Carbs
5g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Omelets And Frittatas Breakfast Eggs Dairy Vegetables Easy Beginner Cook Diabetic Vegetarian Cheese Eggs Stove Top Dietary Low Sodium Gluten Free Low Carb Inexpensive Free Of Something Low In Something Brunch Equipment Number Of Servings
