Vegetable Scrabble Recipes

VEGETABLE SCRAMBLED EGGS

Vegetable Scrambled Eggs image

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

4 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Steps:

In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

EXTREME VEGGIE SCRAMBLED EGGS

Extreme Veggie Scrambled Eggs image

A variety of veggies combined with eggs make a great start to the day.

Provided by EIORE

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6 eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Steps:

Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g

VEGETABLE SCRABBLE

Vegetable Scrabble image

This is from Better H&G magazine. I have been making it for nearly 30 years...since my children were babies! (where did the years go....) It is a MUST at family dinners, always on the table at Thanksgiving and Christmas! My daughters are vegetarians, and they request it often. A great choice for meals where babies and toddlers are at the table, as you can save back some of the vegetable mixture for those who don't like onions yet!

Provided by Susan Lee

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

carrot
potato
cheese
1 tablespoon plain yogurt
onion
butter

Steps:

Cook an equal amount of carrots and potatoes.
Saute one large onion in LOTS of butter.
Mash together the carrots and potatoes.
Add onions, and 1-2 cups cheese (we use cheddar or mixture of cheddar/jack) If it seems a bit dry, add a bit of yogurt.
Bake at 350* for approximately 30 minutes in a deep baking dish, or in a 10 x 13 pan.

Nutrition Facts : Calories 1.2, Fat 0.1, Cholesterol 0.2, Sodium 0.9, Carbohydrate 0.1, Sugar 0.1, Protein 0.1

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