Egg and Potato Breakfast
Arrange cooked asparagus and diced tomato onto one half of a plate. On the other half of the plate place the cooked scrambled eggs and yellow potatoes.Advertisement
Serve with honeydew and yogurt to complete this balanced meal.
Serving Size: 1 serving
256 calories; 6.5 g total fat; 1.3 g saturated fat; 2 mg cholesterol; 352 mg sodium. 936 mg potassium; 21.7 g carbohydrates; 3.2 g fiber; 4 g sugar; 26.9 g protein; 1949 IU vitamin a iu; 32 mg vitamin c; 149 mcg folate; 123 mg calcium; 6 mg iron; 34 mg magnesium;