Vegg Scrambled Eggs Recipes

Vegg Scrambled Eggs Recipes

Vegg Scrambled Eggs Recipes. According to the latest U.S. Dietary Guidelines, adults and children alike must have from 5 to 13 servings of veggies and fruits a day, each serving a minimum of 1/2 cup. While this is beyond what most of the people currently consume, it’s actually not an impossible task. For veggies, simply include them foods your family already like.

In general, you have to eat a wide array of vegetables, including a good amount of the bright- and deep-colored ones, for getting all the vitamins, minerals and fiber that veggies are offering. With the exception of soy foods, though, the protein in plant foods is incomplete. It lacks several of the protein play blocks that your body can’t make.

You can combine different plant foods to produce their protein complete. But even many vegetarians see that it’s much easier to simply add a complete protein source, for instance eggs or milk foods, into their meals. Nutrient-dense eggs provide besides some with the highest quality protein available but, apart from vitamin C, eggs also contain varying amounts of all of the essential vitamins, including people who are not rich in plant foods.

It’s straightforward to combine eggs and veggies in satisfying entrees. For instance, you may turn a salad to a quick-fix main dish by applying greens -; the darker green, better nutrient content. Toss along with other vegetables, perhaps whatever is resulting up at home garden or perhaps is most appealing at a shop. Then, top with wedged, sliced or chopped eggs to incorporate the protein you’ll need. Finish the initial salad served by a hurry-up, homemade hot dressing. This salad is specially easy to create if you keep a dozen hard-cooked eggs chilled from the fridge. You can keep the eggs for any week after cooking and utilize them for handy snacks, too.

Vegg Scrambled Eggs Recipes

6 servings
6 cups loosely packed, torn mixed greens (about 9 oz.)

6 hard-cooked eggs, chopped

2 small or 1 medium zucchini, cut into julienne strips (about 2 to 2 1/2 cups)

1 cup thinly sliced onion (about 1 medium)

2 tablespoons cooking oil

2/3 cup wine vinegar

1 1/2 tablespoons Dijon mustard

1 1/2 teaspoons Italian seasoning, crushed

1 teaspoon sugar

1/2 teaspoon garlic powder

1 large tomato, wedged (about 7 to 8 oz.)

Vegg Scrambled Eggs Recipes

Tear greens into large bowl. Add eggs. Set aside. In 10-inch skillet or large saucepan over medium heat, cook zucchini and onion in herbal, stirring occasionally, until crisp-tender, about four or five minutes. In small bowl, stir together vinegar, mustard, seasoning, sugar and garlic powder. Pour over vegetables in skillet. Stir in tomato and cook until heated through, about 1 minute more. Pour over reserved greens. Gently toss until evenly coated with dressing. Serve immediately.

Nutrition information per serving of 1/6 recipe using romaine, leaf lettuce and corn oil: 162 calories, 10 gm total fat, 213 mg cholesterol, 165 mg sodium, 448 mg potassium, 9 gm carbohydrate, 8 gm protein and 10% or more from the RDI for vitamins A and C, riboflavin, phosphorus

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