The Veggie egg scramble with tomato sauce is a nutritious and delicious meal that's perfect for breakfast or a quick lunch. This recipe combines the protein power of eggs with the goodness of mixed vegetables, all brought together with a hint of savory tomato sauce for an extra layer of flavor.
- Use fresh vegetables instead of frozen if you prefer, just make sure to adjust cooking times accordingly.
- For an extra flavor boost, add a sprinkle of your favorite herbs such as basil, parsley, or chives.
- Feel free to add other protein sources such as ham, bacon, or tofu for a heartier meal.
- If you like your eggs a bit firmer, cook them a little longer to reach your desired consistency.
- Serve with a side of toast or over a bed of greens for a complete meal.
This Veggie egg scramble with tomato sauce is a quick and easy way to enjoy a wholesome meal packed with protein and vegetables. It's versatile, delicious, and can be customized with your favorite veggies and seasonings.
Nutrition Facts | |
---|---|
Serving Size | 440 grams |
Energy | |
Calories 500kcal | 25% |
Protein | |
Protein 27g | 19% |
Carbohydrates | |
Carbohydrates 33g | 9% |
Fiber 10g | 27% |
Sugar 9g | 9% |
Fat | |
Fat 30g | 34% |
Saturated 12g | 40% |
Cholesterol 720mg | - |
Vitamins | |
Vitamin A 900ug | 100% |
Choline 620mg | 113% |
Vitamin B1 0.30mg | 25% |
Vitamin B2 0.99mg | 76% |
Vitamin B3 2.22mg | 14% |
Vitamin B6 0.30mg | 18% |
Vitamin B9 170ug | 41% |
Vitamin B12 1.71ug | 71% |
Vitamin C 9mg | 10% |
Vitamin E 3.06mg | 20% |
Vitamin K 54ug | 46% |
Minerals | |
Calcium, Ca 140mg | 11% |
Copper, Cu 0.22mg | 25% |
Iron, Fe 4.95mg | 45% |
Magnesium, Mg 70mg | 17% |
Phosphorus, P 440mg | 35% |
Potassium, K 700mg | 20% |
Selenium, Se 55ug | 97% |
Sodium, Na 790mg | 53% |
Zinc, Zn 3.26mg | 30% |
Water | |
Water 340g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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