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Clean Eating Eggs And Fennel Scramble
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Eggs And Fennel Scramble

A delicious breakfast scramble using fennel with parmesan.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 162kcal
Author: Tiffany McCauley

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