Egg And Fennel Scramble Recipe

This egg and fennel breakfast scramble is a positively wonderful start to the morning.

I didn’t think it was possible, but I actually had some fennel left over from the recipe I posted recently.

This is highly unusual because fennel never lasts long around here, and I never… I mean NEVER, have leftovers. (Don’t worry, the leftovers were not as old as this post! I had to move this post around a bit.)

But this time I did, so I put it to good use in the egg scramble. And oh my, was it delicious.

This is a fabulous way to get some veggies for breakfast. You just can’t go wrong with fennel!

HEALTHY EGG RECIPES:

• Egg and Turkey Scramble
• Red Pepper Egg Scramble
• Black Bean Scramble

EGG AND FENNEL SCRAMBLE RECIPE:

Eggs And Fennel Scramble

A delicious breakfast scramble using fennel with parmesan.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 servings

Calories: 162kcal

Ingredients

• 2 cups baked fennel (see recipe link above)
• 4 large eggs
• salt to taste
• grated parmesan to taste

US Customary - Metric

Instructions

• Simply scramble your eggs and fennel in a skillet until the eggs are cooked.
• Season to taste and serve.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 162kcal | Carbohydrates: 1g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 422mg | Sodium: 161mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 612IU | Calcium: 64mg | Iron: 2mg