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.
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
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