dish
Eggs Scrambled with Fresh Spinach

4
Serves
80
Calories
12
Nutrients
12
Vitamins

Ingredients

1 teaspoon olive oil
1/2 cup chopped, fresh spinach leaves
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 onions to the pan and cook for about 2 minutes. Add the spinach and cook one minute more. 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.

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
80
Protein
7 g
Total Carbohydrate
2 g
Dietary Fiber
0 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
34 %
Percent Calories from Carbohydrate
9 %
Percent Calories from Fat
56 %
Vitamin A
588 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
4 mg
Vitamin D
20 IU
Folate
30 mcg
Vitamin E
0 IU
Vitamin K
15 mcg
Pantothenic Acid
1 mg
Calcium
28 mg
Iron
1 mg
Phosphorus
75 mg
Potassium
118 mg
Sodium
152 mg
Zinc
0 mg