Gluten Free Scrambled Eggs

Submitted by: Admin on 04/18/2010
Gluten Free Scrambled Eggs 3990 views
3.12 avg rating
562 votes
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6 lg eggs

3/4 teaspoon salt

3 tablespoons water

1/4 cup butter or margarine

1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes

1 small zucchini, chopped (1 cup)

1 medium tomato, seeded and chopped (3/4 cup)


Beat eggs, salt and water.

Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.

Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

Nutritional info

1 Serving (1 Serving)Calories 270 (Calories from Fat 180 );Total Fat 20 g(Saturated Fat 10 g,Cholesterol 350 mg;Sodium 630 mg;Total Carbohydrate 14 g(Dietary Fiber 2 g,Protein 11 g;Percent Daily Value*:Vitamin A 24 %;Vitamin C 8 %;Calcium 4 %;Iron 6 %;Exchanges:1 Starch;1 High-Fat Meat;2 Fat;Carbohydrate Choices:;
*Percent Daily Values are based on a 2,000 calorie diet



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