Vegetable Egg Scramble
Prep Time
10 minutes
Prep Notes
This breakfast dish is fast and easy. It is a great way to add vegetables to your morning meal. If you don't have the vegetables listed, just clean out the fridge and use what you have.
Cooking Time
10 minutes
Yields
2 servings
Ingredients
3 - Eggs
2Tbls - water or unsweetened nut milk
3 - Dino Kale leaves, deveined and chiffonade (chopped)
1/2 cup Asparagus, chopped in 1 inch pieces (can use any other firm veggie you have on-hand like, zucchini, broccoli flowerets or sweet peppers)
1/2 cup - Shitake mushrooms or any other you have on hand
1/3 - Red onion (medium)
1-2 Cloves Garlic, minced
2Tbs Unscented Coconut oil or Ghee
Salt and Pepper to taste
Directions
- Wash and prepare all veggies before you start to cook.
- Put 1Tbls of oil in a medium skillet and add the onion and garlic. Cook on medium heat until fragrant (1-2 minutes)
- Add the Asparagus and mushrooms and continue cooking (another 3-4minutes) until vegetables are just cooked through.
- Add Dino Kale leaves and cook until leaves are wilted and bright green. (2 minutes)
- Take the cooked veggies and put them in a small bowl and set aside.
Cook the Eggs
- Put the eggs and nut milk in a small bowl and whisk until a light froth forms.
- Turn the heat back to medium on the stove with the skillet
- Add the other Tbls of oil to the skillet the vegetables were in, and pour the egg mixture into the skillet
- Use a rubber spatula or spoon to scrape the egg from the sides and bottom of the pan until they are nearly all fluffy and firm.
- Add the cooked veggies and continue stirring everything together.
- Divide between to plates and serve.
Notes
You can serve this dish with nitrate free bacon or turkey bacon or even a nice sausage to increase the protein of this meal. This
dish also tastes really good with a couple of Tablespoons of fresh sauerkraut and additional sprouts for garnish.