Egg and vegetable scramble


  • 2 large eggs
  • 1/2 cup of diced mixed vegetables (bell peppers, onions, mushrooms)
  • 1 tsp of olive oil
  • Salt and pepper to taste


  1. Heat the olive oil in a non-stick skillet over medium-high heat.
  2. Add the diced vegetables to the skillet and cook until tender, stirring occasionally.
  3. Beat the eggs in a separate bowl and season with salt and pepper.
  4. Pour the eggs into the skillet with the vegetables and stir constantly until the eggs are fully cooked and scrambled.
  5. Remove from heat and serve hot.

Calorie breakdown (per serving):

  • Calories: 175
  • Protein: 12g
  • Carbs: 6g
  • Fat: 11g
  • Fiber: 2g

Note: Nutritional values may vary depending on the size of the eggs and the amount of vegetables used.