Veggie-loaded scrambled eggs are simple to make and pack a nutritious start to your day.
One of my cooking challenges is figuring out how I can add more vegetables to my kids daily meals. Meals that they will actually eat. This healthy breakfast scramble has become a staple in our home. It can be customized to whatever fresh vegetables you have on hand or leftover roasted vegetables.
Here are some of my favorite veggies to include: onions, peppers, zucchini, mushrooms (chopped super small so I can’t detect the texture), sweet potatoes, broccoli, cauliflower, and power greens (kale, spinach, & Swiss chard blend).
I also like to add a little crumbled bacon. Bacon goes a long way in adding great flavor and helping mask the vegetables for my picky eaters. It’s a must for me or at least it is for my kids 🙂
My Favorite Healthy Breakfast Scramble:
- Heat a little avocado oil in a skillet over medium heat.
- Add about a cup of whatever veggies you choose. (Save power greens until near the end.) Saute until tender.
- In a separate bowl beat 6-8 eggs. Add a spoonful of salsa or a squirt of Dijon mustard along with salt & pepper to taste.
- Add eggs to skillet. Stirring occasionally to prevent sticking on bottom of the pan.
- Stir in power greens just before eggs are set. Cook another minute or two.
- Top with a little shredded cheese, chopped tomatoes, diced avocado or fresh herbs.
That’s it! It might sound like a lot, but this healthy breakfast comes together in about 15 minutes and leave you with a happy tummy.
