Meal Details

1. Scrambled eggs with veggies and ham

463cal, 38p, 9c, 30f (per meal)

Scale to:

1/4 cup(s) (60mL)

2 tsp (9g)

4 large (200g)

4 tbsp, chopped (40g)

4 tbsp, chopped (37g)

2 oz (57g)

Beat eggs, milk, onions, green peppers, ham, and some salt and pepper in medium bowl until blended.

Heat butter in large nonstick skillet over medium heat until hot.

Pour in egg mixture.

As eggs begin to set, scramble them.

Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains.

2. Strawberries and cream

534cal, 5p, 12c, 50f (per meal)

Scale to:

14 tbsp, sliced (145g)

9 1/3 tbsp (140mL)

Recipe has been scaled from original by 1.75x. Adjust cook times and pan sizes accordingly.

Place the strawberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.