2 Serves
17 Mins
Wash and chop the onion, garlic, and assorted vegetables into bite-sized pieces using a chef's knife and cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
126 µg / 400 µgCalcium
136 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
357 mg / 1,250 mgPotassium
736 mg / 4,700 mgSodium
254 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped onion, garlic, and vegetables to the skillet and sauté until softened.
Whisk the eggs in a bowl and pour them into the skillet, stirring gently with a spatula until the eggs are set to your preference.
Season the scramble with salt and pepper, then serve immediately while hot.
25
g95
g20
g
Yemeni
