Egg and Veggie Scramble

Calories: 359

Protein: 26g

Carbs: 8g

Fat: 23g

Key Nutrients: Choline, Potassium, Vitamin A

Ingredients:

• 4 large eggs (280 calories, 24g protein)

• 1 cup mixed diced vegetables (bell peppers, onions, mushrooms) (40 calories, 2g protein)

• 1 tsp olive oil (40 calories, 0g protein)

• 1/4 tsp each salt and black pepper

• 1/2 tsp dried herbs (thyme or oregano)

• Fresh chives for garnish (optional)

Instructions:

1. Heat olive oil in a non-stick pan over medium heat

2. Add diced vegetables and sauté for 3-4 minutes until softened

3. While vegetables cook, whisk eggs in a bowl with salt, pepper, and dried herbs

4. Pour egg mixture over the vegetables

5. Using a spatula, gently pull the eggs from the edges to the center as they set

6. Cook until eggs are just set but still slightly glossy, about 2-3 minutes

7. Garnish with fresh chives if desired and serve immediately