As any of my clients will tell you, I am a big fan of the veggie egg scramble for breakfast. It’s definitely my favorite way to start the day. I have my favorite combinations of veggies like broccoli and onion; mushroom and zucchini; red, orange, and yellow pepper; spinach and mushroom.
And then we get to the end of the week when the fridge is looking a little sparse and there’s not enough of any one vegetable to make do. So I throw everything I can scrounge up at my little frying pan… everything and the proverbial kitchen sink.
This morning’s was particularly yummy, and I thought worth sharing. Here’s what went into it:
- 1-2 tsp unrefined coconut oil
- little bit of onion, chopped
- last piece of kale, rinsed and chopped
- 3 mushrooms, rinsed and sliced
- 1 broccoli floret, rinsed and chopped
- about 1/3 cup leftover brown rice from dinner a couple nights ago
- 4 cherry tomatoes, sliced in half
- 2 eggs
- sprinkle of parmesan cheese
I cooked all of the veggies up in the coconut oil over medium heat in my little frying pan (took only about 3-4 mins to cook through) and then put that mixture on a plate, added a little more coconut oil to the pan, and cooked a couple of eggs with a dash of parmesan cheese. That took about 2-3 minutes. I put the eggs on top of the veggie scramble, and voila! An easy, delicious, very nutritious meal that used up a bunch of odds and ends hanging out in my fridge. It looked so good, we even took a picture!
Try your own version of this. Lightly sauté whatever last bits of veggies you have in the fridge – even adding some brown rice or quinoa to it – and then either scramble the eggs right into it or scramble them separately (I use the same pan to avoid adding to dish-washing chores) and put them on top. Let me know if you find a favorite combo!
[click_to_tweet tweet=”Who knew you could have a kitchen sink for breakfast…but you can!” quote=”Who knew you could have a kitchen sink for breakfast…but you can!”]
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