Makes: 4 Servings

Mixed Veggies with Eggs

Eggs are a complete protein, having just the right amount of essential amino acids needed to help build tissue and they are reasonably priced at the store!

Prep time: 10 minutes

Cook time: 15 minutes


  • 1 Tablespoon olive oil
  • 1 Small bag frozen mixed vegetables, thawed (about 12 ounce bag)
  • 1 Cup spinach (fresh or frozen)
  • 4 large eggs
  • 6 scallions (about 3/4 cup)
  • Salt to taste
Serving Size: 1/4 of recipe
Total Fat8.5 g
Saturated Fat2.1 g
Cholesterol186 mg
Sodium120 mg
Total Carbohydrate13.3 g
Dietary Fiber4.8 g
Total Sugars3.9 g
Added Sugars included0 g
Protein8.9 g



  1. Thaw the bag of frozen vegetables.
  2. Wash and dry produce.
  3. Coarsely chop the white and green parts of the scallions.
  4. Measure out the ingredients.
  5. In a sauté pan, heat the oil and sauté the vegetables until fully thawed. Add the spinach and cook just until wilted.
  6. In a bowl, beat the eggs lightly and pour over the vegetable mixture. Sprinkle with scallions.
  7. Cook over moderate heat until the eggs have set.

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