RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4768
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| Recipe Name: |
Kitchen Sink Scrambled Eggs - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons butter, clarified
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Directions:
Heat a skillet over medium-low heat. Add the butter and swirl to coat the bottom of the pan. When the butter is hot, add the onion, bell pepper, and mushrooms and cook, stirring, until the onions are translucent, 4 to 5 minutes.
Stir in the spinach and cook until the begin to wilt. Add the eggs and cook, stirring frequently and scraping the bottom and sides of the pan to prevent sticking, until the eggs are scrambled, fluffy and still look wet, but not runny, 5 to 7 minutes.
Remove the pan from the heat, top with diced avocado, season with salt and pepper, and serve. |
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| Nutrition per Serving: |
| Calories: |
349 |
Total Carbs: |
10.2 |
Net Carbs: |
5.2 |
| Cholesterol: |
633.0 |
Fat: |
25.0 |
Protein: |
21.70 |
| Fiber: |
5.00 |
Sodium: |
229.70 |
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