Reading Time: 2 minutesIt’s hard to improve on basic scrambled eggs. They form the cornerstone of nutritious breakfasts the world over. But if you were to try to improve the classic scramble, an easy way to do it would be to add vegetables. That way you skyrocket the vitamin and mineral content while adding a hearty crunch to each bite.
Why not make an omelet instead of a veggie scramble? Well, sometimes you’re looking to avoid the hassle and stress — or simply don’t have the time. While omelets can sometimes feel complicated, a good egg scramble is fast, easy, and delicious.
Spring Veggie Scramble
While omelets can sometimes feel complicated, a good egg scramble is fast, easy, and delicious.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 8 organic eggs
- 1 tbsp avocado oil
- 1/2 yellow onion diced
- 1 red bell pepper diced
- 1 cup Brussels sprouts petals
- 1 cup shiitake mushrooms sliced
- Sea salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
-
Heat a large skillet to medium heat and add in 1 tbsp avocado oil.
-
Saute the diced onions until transparent and fragrant.
-
Add the bell pepper, Brussels sprouts petals, and shiitake mushrooms. Stir well and saute until vegetables have softened. Remove from pan and set aside.
-
Crack 8 eggs into a large bowl and whisk well.
-
Add 1 tbsp avocado oil to the large skillet.
-
Add eggs to the skillet and scramble.
-
Once eggs have scrambled, serve alongside the mixed veggies.
-
Salt and pepper to taste and top with chopped fresh parsley. Enjoy!
Courtney is a low-FODMAP (no onions/garlic, wheat, fructose, lactose) locavore and a Customer Advocate at The Good Kitchen. She is working on her B.S. in nutrition is passionate about clean, healthy, locally sourced meals.
