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Veggie Scrambled Eggs

Yields2 Servings

A delightful blend of fluffy eggs and a medley of fresh, vibrant vegetables.

 1 cup baby spinach
 2 sticks celery, chopped
 6 eggs, whisked
 ½ cup red bell pepper, chopped
 ½ cup onion, chopped
1

Whisk eggs together in a mixing bowl

2

Spray a medium skillet with cooking spray (we use pam butter spray) and heat to medium.

3

Cook eggs in skillet, stirring often, until cooked through and scrambled

4

Add celery, peppers and carrots and cook for about 5 minutes

5

Add spinach and cook until wilted.

Nutrition Facts

2 servings

Serving size

Amount per serving
Calories246