EGG SCRAMBLE WITH VEGGIES
PREP TIME: 5 minutes
COOK TIME: 20 minutes
2 tablespoons extra-virgin olive oil or grass-fed butter
½ onion, finely diced
10 ounces mushrooms, sliced
2 small zucchini, finely diced
1 green or red bell pepper, finely diced
2 garlic cloves, minced
5 or 6 eggs
Salt
Freshly ground black pepper
- In a large skillet over medium heat, heat the olive oil. Sauté the onion until slightly translucent, about 5 minutes. Add the mushrooms, and cook for 5 minutes more. Finally, throw in the zucchini, bell pepper, and garlic. Increase the heat to medium-high, and cook for 5 more minutes.
- In a medium bowl, whisk the eggs together, and season with salt and pepper. Move the veggies to one side of the pan, and add the eggs to the other side. Quickly scramble them, and begin incorporating the vegetables into the eggs. Lower the heat and cook until the eggs are no longer runny, about another 5 minutes.
- Serve immediately.
VARIATION 1 AVOCADO SALSA SCRAMBLE: Serve this recipe topped with 2 tablespoons salsa and half a diced avocado.
VARIATION 2 MEAT LOVER’S SCRAMBLE: Cook ½ pound sausage or ham with the eggs, either with or without the veggies listed above.
PREP TIP: You can customize this recipe any way you want; if you have any veggies or meat at all left over in your fridge, give them a try! Find your favorite combinations, and keep experimenting.
