Yes, I am on a new kick! Egg scrambles are so good, healthy, tasty and satisfying! The perfect breakfast, lunch or dinner and great when serving a bunch! Super easy and quick!! Not to mention this one is loaded with nutritious veggies and protein! For a more heartier scramble and for all those meat eaters out there, add some turkey or chicken sausage to this recipe. So yummy!
Rainbow Veggie Egg Scramble
3 eggs, beaten
6 asparagus spears cut I. 1″ pieces
3 slices each of red, orange and yellow bell peppers, cut into 1″ pieces
1/4 cup mushrooms sliced
1/4 cup shredded carrots
1/2 cup cauliflower crumbles (rice)
1/4 baby spinach chopped
Salt and pepper to taste
1/4 teaspoon dried dill
1/4 teaspoon onion powder
Pinch of Chili flakes, optional
Coconut oil or cooking spray
1/4 avocado cubed
Optional cheese toppings: feta, Parmesan, cheddar or mozzarella
Prepare veggies before starting.
Heat a non stick sauce pan over medium heat.
Add oil or cooking spray.
Add mushrooms to pan and sauté for a minute or 2.
Add peppers and asparagus and continue sautéing for 2 minutes.
Add cauliflower and cook for 1 minute.
Season with pepper, salt, onion powder and dill.
Add spinach and eggs allowing eggs to set for a minute before you start scrambling. When the eggs are cooked through remove from pan to a bowl.
If you like your eggs more well done cook for a bit longer.
Add avocado and cheese if you desire and enJOY!