Buckeye Scramble Recipe

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Buckeye Scramble
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Ingredients:

Directions:

  1. In a nonstick skillet, cook diced potato in water over medium heat for 2 minutes, covered.
  2. Add onions, bell pepper, and a dash of salt& pepper and simmer, covered, 2 more minutes (adding a little water if neeed to keep things from sticking).
  3. Beat eggs with 1 Tbsp of cold water and set near the stove.
  4. Remove lid and continue cooking veggies to allow any remaining water to cook off, watching closely.
  5. As soon as the water is gone, add the oil and butter and let it heat until you hear a sizzle sound, stirring to coat.
  6. Add the eggs to the pan, stirring gently& fluffing with a fork or spatula to make curds as for scrambled eggs.
  7. Once eggs are almost cooked through,turn off heat and add cheese, jalapeno, pimiento, and about 1/2 tsp each salt& pepper (or to taste), stirring gently just to mix.
  8. Remove from heat and place cover on top briefly to melt cheese, then serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 246.65 Kcal (1033 kJ)
Calories from fat 143.94 Kcal
% Daily Value*
Total Fat 15.99g 25%
Cholesterol 157.51mg 53%
Sodium 204.12mg 9%
Potassium 461.11mg 10%
Total Carbs 14.74g 5%
Sugars 2.42g 10%
Dietary Fiber 2.07g 8%
Protein 11.7g 23%
Vitamin C 13.7mg 23%
Vitamin A 0.1mg 5%
Iron 3.3mg 18%
Calcium 197.2mg 20%
Amount Per 100 g
Calories 113.1 Kcal (474 kJ)
Calories from fat 66 Kcal
% Daily Value*
Total Fat 7.33g 25%
Cholesterol 72.22mg 53%
Sodium 93.59mg 9%
Potassium 211.43mg 10%
Total Carbs 6.76g 5%
Sugars 1.11g 10%
Dietary Fiber 0.95g 8%
Protein 5.37g 23%
Vitamin C 6.3mg 23%
Vitamin A 0.1mg 5%
Iron 1.5mg 18%
Calcium 90.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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