Scrambled Eggs with Vegetables
Scrambled Eggs with Vegetables is a versatile and popular dish found in many cuisines worldwide, particularly in Chinese home cooking. It typically features fluffy scrambled eggs stir-fried with a colorful mix of vegetables like tomatoes, bell peppers, spinach, or zucchini, creating a quick and nutritious meal.
🍽️ Nutrition at a glance
This dish is a balanced source of high-quality protein from the eggs and fiber, vitamins, and minerals from the vegetables, with a moderate calorie count of around 200-300 calories per serving depending on the oil and vegetable choices.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 14 g |
| Carbs | 10 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 380 mg |
| Vitamin A | 180 mcg RAE |
| Vitamin C | 15 mg |
| Vitamin D | 1.2 mcg |
| Vitamin B12 | 0.8 mcg |
| Riboflavin (B2) | 0.4 mg |
| Selenium | 22 mcg |
| Choline | 180 mg |
| Iron | 2.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved comfort food in China often called '番茄炒蛋' (tomato scrambled eggs) and represents the simplicity and resourcefulness of home cooking, while nutritionally, the combination of eggs and vegetables provides a complete amino acid profile alongside essential micronutrients.
