You can use left over roasted veggies from the previous blog post (Easy Roasted Vegetables) or you can start with fresh veggies. We like veggie scramble on the weekends for breakfast as they are quick, easy and delicious. This is a balanced breakfast containing both protein and carbs which helps with blood sugar regulation. It also starts the day with 1-2 servings of veggies which most people miss later in the day! Serve with a bowl of fresh fruit or a smoothie.
Vegetable Scramble
· 3/4 cup vegetables: broccoli, mushrooms, pepper, spinach, green onions, tomatoes
· 2-3 local eggs
· Freshly ground pepper, spices (turmeric, chili powder, garlic powder) and goat feta optional
Heat small pan over low to medium heat and add a small amount of coconut oil enough to coat the pan. Stir fry all vegetables except green onion and tomato. Scramble eggs in a bowl. Add green onion and tomatoes when vegetables are warm (if using left over roasted veggies) or desired consistency. Add scrambled eggs and pepper, spices and cheese if desired. Scramble eggs till cooked. Serve with bowl of fruit (mixed berries, apple, pear, banana, mango sliced) with a pinch of cinnamon or a fruit smoothie.
Vegetable Scramble
· 3/4 cup vegetables: broccoli, mushrooms, pepper, spinach, green onions, tomatoes
· 2-3 local eggs
· Freshly ground pepper, spices (turmeric, chili powder, garlic powder) and goat feta optional
Heat small pan over low to medium heat and add a small amount of coconut oil enough to coat the pan. Stir fry all vegetables except green onion and tomato. Scramble eggs in a bowl. Add green onion and tomatoes when vegetables are warm (if using left over roasted veggies) or desired consistency. Add scrambled eggs and pepper, spices and cheese if desired. Scramble eggs till cooked. Serve with bowl of fruit (mixed berries, apple, pear, banana, mango sliced) with a pinch of cinnamon or a fruit smoothie.
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