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Veggie & Provolone Egg Scramble
A protein-rich, low-carb breakfast from your Week 3 FareRx bag - about 6g carb and 19g protein per serving (USDA-estimated).
12 min
Total
1
Serves
Easy
Effort
Per serving
270
Cal
20g
Protein
8g
Carbs
2g
Fiber
5g
Sugar
17g
Fat
8g
Sat Fat
310mg
Sodium
320mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Eggs, peppers, and a little cheese keep this low-carb and high-protein - a steady-glucose start.
Ingredients
- •2 eggs
- •1/2 bell pepper, diced
- •2 tbsp onion, diced
- •1 oz provolone, torn
Method
- 01
the pepper and onion until soft.
- 02
Add beaten eggs and gently .
- 03
Fold in the provolone just before serving.
New to this? Step-by-step guides
Dietitian’s notes
- →Add the provolone at the end so it melts into ribbons through the eggs.
- →Cook the pepper and onion first so they soften before the eggs go in.
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