Scrambled Eggs with Veggies
This breakfast keeps you satisfied until lunch time.
1 - 2 eggs
Vegetable of your choice (or a combination): 1 large handful spinach, 1/2 cup+ chopped broccoli, 4 - 5 sliced mushrooms, 1/2 cup+ chopped zucchini
Herbs or Spices of your choice: salt, freshly ground black pepper, minced garlic, fresh basil/parsley/scallions, curry powder
1/2 tsp. butter, ghee or oil (optional)
Heat iron skillet (my favorite) or non-stick frying pan over medium heat. In small bowl, beat the egg(s) until smooth, adding herbs or spices of your choice. You have 2 options for cooking: 1) add 1 - 3 Tab. water to pan and, once water is boiling, add vegetables and cook, 2) add butter or oil, then add vegetables and cook. Before the vegetables are cooked through, quickly add the beaten eggs. This will prevent the vegetables from being overcooked. Enjoy!
1 - 2 eggs
Vegetable of your choice (or a combination): 1 large handful spinach, 1/2 cup+ chopped broccoli, 4 - 5 sliced mushrooms, 1/2 cup+ chopped zucchini
Herbs or Spices of your choice: salt, freshly ground black pepper, minced garlic, fresh basil/parsley/scallions, curry powder
1/2 tsp. butter, ghee or oil (optional)
Heat iron skillet (my favorite) or non-stick frying pan over medium heat. In small bowl, beat the egg(s) until smooth, adding herbs or spices of your choice. You have 2 options for cooking: 1) add 1 - 3 Tab. water to pan and, once water is boiling, add vegetables and cook, 2) add butter or oil, then add vegetables and cook. Before the vegetables are cooked through, quickly add the beaten eggs. This will prevent the vegetables from being overcooked. Enjoy!
