Garden Scramble
Garden Scramble
Do you add veggies to your scrambled eggs? If not, now is the time to start! By incorporating vegetables to your breakfast you’ll be several servings ahead on your total intake for the day. That, and your meal will be that much fresher and more enjoyable!
This scramble is simple to make! The recipe makes 4 servings, which means you’ll have leftovers if only cooking for 2 people. The leftovers keep well in the fridge, and can easily be reheated stovetop in a skillet or in your microwave.
If you’d like to sauce this recipe up, you can always top with sriracha sauce, hot sauce or a drizzle of Real Food Ranch dressing!
Garden Scramble
A simple scramble to incorporate vegetables into your breakfast, so you’ll be several servings ahead on your total intake for the day!
Ingredients
- 1 tbsp olive oil
- ⅔ cup yellow onion, diced (1 small onion)
- 2 cups crimini mushrooms, sliced (6 mushrooms)
- 2 cups broccoli, chopped into small bite sized pieces (1 small floret)
- 2 cups zucchini, chopped (1 small zucchini)
- 1 tsp basil
- ¾ tsp Herbamare or sea salt
- ¼ tsp black pepper
- 10 large free-range eggs
- 1 avocado
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onions and mushrooms and cook for 3-4 minutes before adding the broccoli, zucchini, basil, salt and pepper.
- Cook for 3-4 minutes more and then push the veggies to the sides of your skillet. Crack all 10 of your eggs into the skillet and stir to combine with the veggies until they’re fully cooked (3-4 minutes).
- Top each serving with a ¼ of an avocado prior to eating. Leftovers can be kept in the fridge for 2-3 days and reheated in a skillet or microwave. Enjoy!
Allergen Info