• Rainbow Veggie Egg Scramble


    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!


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