Garden Veggie Scramble

One plate is the amount the calories and protein above are for.

• 3 eggs
• 1/2 bell pepper, diced
• 1/4 onion, diced
• 1 cup spinach
• 1 tsp olive oil

• 6 eggs
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cups spinach
• 2 tsp olive oil

• 12 eggs
• 2 bell pepper, diced
• 1 onion, diced
• 4 cups spinach
• 4 tsp olive oil

• 18 eggs
• 3 bell pepper, diced
• 1 1/2 onion, diced
• 6 cups spinach
• 6 tsp olive oil

• 24 eggs
• 4 bell pepper, diced
• 2 onion, diced
• 8 cups spinach
• 8 tsp olive oil

1. Warm the olive oil in a nonstick pan over medium, about 1 minute, until it shimmers.

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2. Add the onion and bell pepper and cook, stirring, 3 to 4 minutes, until they soften and smell sweet.

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3. Pour in the beaten eggs and stir gently, 1 to 2 minutes, until they set into soft curds and no runny egg remains.

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4. Fold in the spinach and cook, about 1 minute, just until it wilts.

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5. Season, slide onto a plate, and serve warm.

• Calories300
• Protein20g
• Carbs9g
• Fat20g
• Fiber5g
• Sodium206mg

• A Healthy Weight
• Inflammation
• Eating Well
• Mood Support

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