Veggie Eggy Scramble
Katie admits that she and her family "aren't big morning people." They rush through and typically grab what's convenient. We like the idea of getting them to incorporate veggies into the morning meal, and it's not hard or time-consuming to do. Katie can spend a few minutes prepping everything the night before (including beating the egg-cheese mixture) to make the next morning a breeze. When they need this to be grab and go, they can stuff the scramble into a whole-wheat pita.
Recipe by Cooking Light January 2016
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Credit:
Jennifer Causey; Styling: Claire Spollen
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
228 calories; fat 11.7g; saturated fat 3.3g; mono fat 4.8g; poly fat 2.3g; protein 13g; carbohydrates 21g; fiber 8g; cholesterol 239mg; iron 3mg; sodium 419mg; calcium 239mg; sugars 3g; added sugar 1g.