Recipes

Veggie, Egg and Cheese

This veggie, egg and cheese medley will surely make for a good morning, or afternoon, when you take that initial bite. Dive in, fork first, and enjoy this egg dish that's bursting with flavor.
Print Recipe Pin Recipe
Course Breakfast, Brunch
Cuisine Continental
Servings 6 servings
Calories 614.31 kcal

Ingredients
  

  • 6 eggs
  • 1/4 cup(s) skim milk
  • 1/4 teaspoon(s) salt
  • 1 dash(es) nutmeg
  • 2 tablespoon(s) butter
  • 1/4 cup(s) sliced green onions
  • 1 cup(s) fresh or frozen cut-up asparagus, cooked and drained
  • 1/4 cup(s) shredded carrot
  • 2 ounce(s) shredded Swiss cheese

Instructions
 

  • In medium bowl, mix eggs, milk, salt and nutmeg; beat well.
  • In 10-inch skillet over medium heat, melt butter.
  • Saute onion until tender.
  • Reduce heat to low; add egg mixture to skillet.
  • Cover; cook over low heat for 6 to 8 minutes or until mixture is set.
  • Arrange asparagus in center of scrambled eggs.
  • Sprinkle carrots around edge.
  • Sprinkle cheese over asparagus, cover; cook 2 to 4 minutes or until cheese is melted.
  • Let stand 5 minutes before serving.

Nutrition

Calories: 614.31kcalCarbohydrates: 20.94gProtein: 44.32gFat: 40.44gSaturated Fat: 25.31gCholesterol: 113.81mgSodium: 1036.46mgFiber: 5.6gSugar: 9.73g
Keyword Eggs
Tried this recipe?Let us know how it was!