This simple and hearty take on scrambled eggs makes for a quick, light dinner when time is of the essence. Serve with steamed rice.
- Prep time 10 minutes
- Total time 10 minutes
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet or wok, heat sesame oil over medium-high heat; cook shrimp, stirring often, until pink and opaque, about 3 minutes. Keep warm.
Wipe out skillet; heat vegetable oil over medium heat. Cook eggs and three-quarters of the green onions, stirring, until creamy and just set, about 2 minutes. Gently fold in shrimp. Top with remaining green onions.
Nutritional facts Per serving: about
- Sodium 252 mg
- Sugars 1 g
- Protein 28 g
- Calories 281.0
- Total fat 17 g
- Potassium 281 mg
- Cholesterol 554 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
%RDI
- Iron 24.0
- Folate 35.0
- Calcium 9.0
- Vitamin A 28.0
- Vitamin C 3.0
