Scrambled eggs with veggies and ham
465 cals, 38p, 9c, 30f (per meal)
4 large (200g)
4 tbsp (60mL)
2 tsp (9g)
4 tbsp, chopped (40g)
4 tbsp, chopped (37g)
2 oz (57g)
1
Beat eggs, milk, onions, green peppers, ham, and some salt and pepper in medium bowl until blended.
2
Heat butter in large nonstick skillet over medium heat until hot.
3
Pour in egg mixture.
4
As eggs begin to set, scramble them.
5
Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains.