Oats, Veggies and Egg Scramble
Submitted by Komala Mathibal, Corn Belt Energy Corporation
- 1 tablespoon cooking oil
- 1/2 small onion finely chopped
- 1/2 cup chopped mixed veggies carrots, beans, corn, green beans, peas, capsicum, your choice
- Salt to taste
- 1 cup quick oats
- 2 eggs beaten
- Pepper to taste
- Lemon juice to taste
- Chopped coriander or parsley optional
- Heat oil in pan on medium-low heat until hot. Add onions and veggies, and sauté for a minute. Cover and cook for 3 to 4 minutes until the veggies are tender. Stir in salt and oats and cook 2 minutes. Add beaten eggs and scramble until eggs and oats are cooked. Add pepper, turn off heat and squeeze in some lemon juice. Sprinkle top with coriander or parsley leaves.
Nutrition information: 315 calories; 14.1g fat; 158mg sodium; 35.7g carbohydrates; 12.4g protein.