Mixed Vegetable Scramble Recipe - Cooking Index
Mixed Vegetable Scramble Recipe - Cooking Index
The vegetables can be adjusted to suit what you have on hand; for example, you could put in some zucchini or corn kernels or substitute green bell pepper for red. Add a toasted roll and a salad dressed up with diced avocado and pine nuts and you have a pleasant quick supper.
Type: Eggs, Vegetables| 3 | Broccoli florets (small) | |
| 1/3 cup | 78ml | Water |
| 2 | Eggs | |
| 1/4 teaspoon | 1.3ml | Salt |
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Finely-chopped parsley leaves - plue more |
| For garnish | ||
| 2 teaspoons | 10ml | Butter |
| 1 tablespoon | 15ml | Finely-chopped onion |
| 1 tablespoon | 15ml | Finely-diced red bell pepper |
| 2 | Mushrooms - chopped |
Place the broccoli in a bowl and add the water. Cover and microwave on high until tender, 3 to 4 minutes. Drain the florets, reserving 1 tablespoon of the cooking liquid, and chop.
Beat the eggs with the reserved broccoli liquid, the salt, a generous grind of pepper and the parsley.
Heat the butter in an 8-inch nonstick skillet. Add the onion, bell pepper and mushrooms and cook until tender, about 4 minutes. Stir in the broccoli. Add the egg mixture and stir to blend with the vegetables. Continue to cook, stirring to combine, until the eggs are set as desired, about 3 minutes.
Place on a plate and garnish with parsley.
This recipe yields 1 serving.
Each serving: 283 calories; 841 mg sodium; 434 mg cholesterol; 18 grams fat; 8 grams saturated fat; 14 grams carbohydrates; 19 grams protein; 6.34 grams fiber.
Source:
The Los Angeles Times, 03-21-2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.