SCRAMBLED EGGS WITH VEGETABLES
Butter
1 tablespoon onion, chopped
2 eggs
2/3 cup hot, cooked Oriental Blend vegetables (broccoli, green beans, onions & mushrooms)
1 ounce cheddar cheese, crumbled or shredded
Salt and pepper, to taste

Melt a little butter in a small skillet. Sauté the onion until it begins to brown. Stir in the hot vegetables, then the eggs. Stir the eggs to break them up. Add salt and pepper. Stir in the cheese. Cook and stir until the eggs are cooked and the cheese is melted.

Makes 1 serving
Do not freeze

Per Serving: 344 Calories; 25g Fat; 21g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

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