Veggie Scramble
This breakfast is the very first that we shared together. This breakfast brings back memories of warm, sunny mornings at the beach after a trip to the local farmers market, enjoyed with a hot cup of coffee.
PREP TIME
10 minutes
COOK TIME
4 minutes to 6 minutes
INGREDIENTS
7
Serves: 2
Ingredients
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Coconut Oil
- 1/2 cup1/2 cup1/2 cup Broccoli, chopped
- 1/2 cup1/2 cup1/2 cup Onion, diced
- 1/4 whole1/4 whole1/4 whole Green Bell Peppers, diced
- 333 Pastured Eggs
- 1/8 cup1/8 cup1/8 cup Tomato, diced, for garnish
- 1/41/41/4 Avocado, diced, for garnish
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 1/2 tablespoon of coconut oil in a frying pan over medium heat.
- Sauté the vegetables for 3 minutes, or until tender.
- In a small mixing bowl, whisk eggs.
- Pour the eggs over the vegetables and stir.
- Stir frequently to scrape the eggs from the frying pan, thus “scrambling” them.
- Season with a dash of salt and pepper, top with diced tomato and avocado.
Notes
Scrambled eggs go well with a variety of side dishes. You can pair this dish with turkey sausage, bacon, steak, or virtually any animal protein.
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About This Recipe
Show nutritional information
Breakfast Dairy Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Free Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 33 |
| Fat: | 4 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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