Extension Family and Community Health
March
life... actively
care of
Taking
March
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.
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
Nutrition Facts
Serving Size 1 wedge (115g)
Servings Per Container 8
Amount Per Serving
Calories from Fat 45 Calories 80
% Daily Value
8%Total Fat 5g
8%Saturated Fat 1.5g
Trans Fat 0g
48%Cholesterol 145mg
5%Sodium 110mg
2%Total Carbohydrate 5g
4%Dietary Fiber 1g
Sugars 2g
Protein 6g
Vitamin A 15%Vitamin C 25%
Calcium 4%Iron 6%