Scrambled Veggies and Eggs

Recipe Type: Breakfast

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 1

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes

*Time Includes Chopping

Ingredients:

• 2 Eggs

• 1 TBSP High Heat Oil (Coconut Oil or Avocado Oil)

• Veggies: ½ Tomato, ½ Onion, 1 Handful Spinach

• Possible spices: Salt, Pepper, Garlic, Onion

How To:

1. Cut up onion and tomato to desired size

2. Place a pan on the stovetop over low to medium heat and add a high heat oil (coconut or avocado oil)

3. Crack eggs into a bowl and whisk

4. Add onion and tomato onto the pan and saute with spatula for a few minutes or until onions begin to golden.

5. Pour eggs onto the pan. Add a handful of spinach. Add spices of choice. Using a spatula, switch between “scrambling” or moving around the eggs and allowing them to sit and cook until they are cooked through as desired.

6. Remove from pan and transfer to plate. Enjoy with desired sides.

Combinations:

• Enjoy this over toast or on a wrap.

• Scrambled eggs with broccoli, onion, and spinach seasoned with salt, pepper, garlic, and onion

• Scrambled eggs with red and green bell pepper, and onion, seasoned with spinach with salt, pepper, garlic, and onion

• Scrambled eggs with Brussels Sprouts, Carrots, Onion, and Broccoli

Notes:

To make it vegan, swap eggs with Tofu Vegan Egg Scramble or Chickpea Flour Vegan Egg Scramble.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)