dish
Eggs Scrambled with Fresh Bell Peppers and Onions

4
Serves
84
Calories
13
Nutrients
12
Vitamins

Ingredients

1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia onion
4 large eggs
2 tablespoons chopped parsley

Cooking Instructions

1. Heat the oil in a 8" non-stick frying pan over medium-high heat.

2. Add the peppers and onions to the pan and cook for about 2 minutes. Remove the vegetables and set aside. Wipe the pan clean so that it can be reused for the eggs.

3. Whisk the eggs with the salt and pepper until well blended.

4. Pour the eggs and vegetables into the frying pan and stir constantly over low heat with a rubber spatula. When the eggs begin to get firm, add the parsley and continue stirring.

5. When the eggs have reached the desired degree of doneness, put them on warm plates and serve immediately.

Serving Size: 1 egg

Nutrition Information

Number of Servings: 4
Calories
84
Protein
7 g
Total Carbohydrate
3 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
159 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
33 %
Percent Calories from Carbohydrate
14 %
Percent Calories from Fat
54 %
Vitamin A
1398 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
39 mg
Vitamin D
20 IU
Folate
27 mcg
Vitamin E
0 IU
Vitamin K
3 mcg
Pantothenic Acid
1 mg
Calcium
26 mg
Iron
1 mg
Phosphorus
77 mg
Potassium
130 mg
Sodium
113 mg
Zinc
0 mg