9
This quick, five-ingredient breakfast provides
long-lasting fuel for your morning with a serving
of vegetables and plenty of protein.
Serves:
6
Serving Size:
1 cup
Prep Time:
2 minutes
Inactive:
0 minutes
Cook:
8 minutes
TOTAL:
10 minutes
INGREDIENTS:
• 4 egg whites
• 2-½ cups frozen mixed vegetables, cooked
• 2 cups cooked rice
• 2 whole eggs
• 2 tablespoons olive oil
INSTRUCTIONS:
Mix the egg whites and the whole eggs together with the cooked vegetables and rice. Pour the olive
oil into a preheated pan and set the heat up to medium-high. Add minimal salt depending on whether
the rice is plain or salted. Once all ingredients are well mixed, pour into pan and cook until eggs are
completely cooked. Then enjoy!
NUTRITIONAL VALUE:
Calories: 200
Sodium: 87 mg
Fat: 7 g
Carbohydrates: 25 g
Protein: 8 g
Sugars: 3 g
SCRAMBLED RIVEGGS
BREAKFAST
200
CALORIES
PER SERVING
PATRICK
Store 1903
Chicago, IL
