Added to breakfast scrambles or omelets
This refers to common ingredients added to breakfast scrambles or omelets, such as diced bell peppers, onions, mushrooms, spinach, and tomatoes. These vegetables are sautéed or mixed directly into the eggs during cooking, adding flavor, color, and texture. The practice is widespread in Western breakfast cuisine, particularly in American and European-style diners and home cooking.
🍽️ Nutrition at a glance
This addition is low in calories and carbohydrates while being a good source of fiber and various vitamins. A typical serving (about 1/2 cup of mixed vegetables) adds roughly 25-40 calories to the egg dish, primarily contributing micronutrients without significantly altering the protein or fat content from the eggs themselves.
Nutrition breakdown
| Calories | 30 kcal |
| Protein | 1.5 g |
| Carbs | 6 g |
| Fat | 0.3 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 10 mg |
| Vitamin C | 45 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin K | 30 mcg |
| Potassium | 200 mg |
| Folate | 50 mcg |
| Manganese | 0.2 mg |
Per 1/2 cup (75 g) of mixed diced vegetables (e.g., bell pepper, onion, spinach) · estimated, varies by recipe
💡 What's interesting
This practice is a simple yet effective way to increase vegetable intake at the first meal of the day, aligning with modern nutritional advice. Culturally, it reflects a global trend of incorporating more plant-based foods into traditional protein-centric dishes for enhanced nutrition and flavor.
