The Garden Scramble

"This is my version of my favorite dish from the "Blue Ben Dinner" in Bennington Vermont, (my home town) It's healthy and low carb all in one!"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
17mins
Ingredients:
9
Serves:
3
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ingredients

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directions

  • Thaw frozen veggies in a bowl in the microwave for 2 minutes.
  • In a large fry pan, melt margrine on high and saute onion, red bell pepper,and mushrooms for about 2 minutes.
  • Add the spinach and cook 1 minute or until the water is gone.
  • Add the broccoli and eggs, stir until eggs are done.
  • Remove from heat and sprinkle cheese on top.
  • Top with salsa and serve.

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Reviews

  1. Very,very tasty! I didn't have any spinach but I used several left over veggies - cauliflower, brussels sprouts and of course onion, mushroom, some red pepper, broccoli & a Jalapeno pepper. I cut the recipe back to 2 eggs for one serving and it was a large delicious serving. I used Italian Herb Gouda cheese. Easy tasty and good for you what a great combination
     
  2. Doesn't taste healthy-tastes luscious. Used olive oil and mozzarella. Great supper, Robin.
     
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RECIPE SUBMITTED BY

I am originally from Vermont, but we moved to Texas in 2000. There are so many, foods here in the south, that I had never tasted before. Moved back to VT in 2007. Texas is tooo hot. However while I was there I got to sample the worlds best BBQ and so many foods I have never had before. YUM
 
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