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March
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Combine exercise such as squats with walking to help fight diseases such as diabetes. At least 30 minutes daily, five days a week, will build muscle strength and aerobic fitness. Start a family exercise chart to track your progress.
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Kids Can crack the eggs, grate the cheese, open cans, beat the eggs. If they are ready for a sharp knife, show them how to slice tomatoes. When they are ready to use a hot skillet, show them how to gently lift the edge of the mixture so the uncooked eggs can flow to the bottom of the skillet.
Veggie Skillet Eggs
6 medium or large eggs
1/4 teaspoon pepper
1/2 teaspoon oregano or basil
1/3 cup (1 1/2 ounces) shredded cheese
2 teaspoons vegetable oil
1 small onion chopped (about 2/3 cup)
1 clove garlic, chopped (or 1/8 teaspoon garlic powder)
2 cups fresh, canned or frozen mixed vegetables (green beans, zucchini, peas, corn, broccoli, mushrooms)
1 medium tomato, sliced
- Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
- Heat oil in a 9 inch frying pan. Add onions, garlic, and other vegetables and cook on medium until soft.
- Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
- Cook until eggs are set, about 6 minutes. Top with tomato slices.
- Cut into 8 wedges; serve hot.
- Refrigerate leftovers within 2 to 3 hours.
Makes 8 servings
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Nutrition Facts
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Serving Size 1 wedge (115g)
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Servings Per Container 8
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Amount Per Serving
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Calories from Fat 45
Calories 80
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% Daily Value
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8%Total Fat 5g
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8%Saturated Fat 1.5g
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Trans Fat 0g
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48%Cholesterol 145mg
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5%Sodium 110mg
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2%Total Carbohydrate 5g
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4%Dietary Fiber 1g
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Sugars 2g
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Protein 6g
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Vitamin A 15%Vitamin C 25%
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Calcium 4%Iron 6%
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