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.
10 minutes
4 minutes to 6 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
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
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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