Most ranch eggs have a little bit of vegetables and a lot of eggs. My hearty recipe has a little bit of eggs and a LOT of vegetables, providing plenty of fiber to keep you fuller, longer. It is recommended that we consume less than 300 mg of cholesterol per day. Because one egg contains about 190 mg of cholesterol, I recommend sticking to just one in a day so there is room for other cholesterol-containing foods in the rest of your day. So, when I make this dish for my family, I use one egg per family member and bulk up the rest with vegetables. They love ‘em, and so will you!
|Hearty Veggie Ranch Eggs
1 Tablespoon butter
Using a large skillet, sauté potatoes in melted butter. They take longer to cook, so start them about 5-8 minutes before the rest of the vegetables. If needed, add a little water to the skillet and cover potatoes with a lid to prevent burning. Add the zucchini, onions and peppers and cook 5-8 more minutes. Mix eggs and milk and add to vegetable mixture. Add tomatoes and mix until eggs are fully cooked, about 3 minutes. Enjoy!
Makes 3 servings.
I prefer cooking my vegetables in a large skillet with a lid. The potatoes take about 8 minutes longer to cook than everything else, so get them started first. It is helpful if you add about 1/8 cup of water to the potatoes and cover it with a lid. This will prevent them from burning and will also speed up the cooking process. Make sure you stir the vegetables occasionally so they cook evenly and none of them get burnt on the bottom of the skillet.
Nobody likes runny eggs, so make sure you cook the mixture for at least 3 minutes once you have added the eggs. I like to add the tomatoes in around the same time so they don’t get mushy with all the other veggies.
If you are feeling ambitious, pair the eggs with my “Hearty Whole Wheat Banana Muffins” and my “Berry Smoothie” for a complete meal that will fuel you through all your day’s busy activities. Enjoy!