QUICK VEGETABLE SCRAMBLE ON TOAST
This vegetable and egg scramble packs protein and flavor into one hearty serving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, heat oil over medium. Add onion and bell pepper and cook until onion is translucent, 3 minutes. Season with salt and pepper. Add eggs and cheese and cook, stirring constantly with a rubber spatula, until eggs are set and cheese melts, 1 to 2 minutes. Spoon over toast and sprinkle with parsley.
Nutrition Facts : Calories 266 g, Fat 13 g, Fiber 2 g, Protein 21 g
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Bry baby
[email protected]Not bad!
Lisakhanya Gaga
[email protected]Quick and easy to make, this scramble is a great way to get your daily dose of vegetables. I added some diced ham and cheese to mine, and it was delicious.
Taarabet Ahmed
[email protected]This vegetable scramble was a hit with my family! The flavors were amazing, and the vegetables were cooked perfectly. We loved it on toast, but it would also be great served over rice or quinoa.