The Famous Veggie Scramble

The Famous Veggie Scramble

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It occurred to me that the meal I eat most often doesn’t have it’s own recipe on the blog. I say this veggie scramble is ‘famous,’ well, because on any given day you could put all bets on black that I’m eating it for breakfast. Or dinner.

It’s also a great mixture to stuff inside of corn or wheat tortilla. It’s a great way to pack a nutritious breakfast! With a few egg whites you’ll get at least 15 g of protein. You can load it with all the veggies you like, mine are typically mushrooms, asparagus, green pepper, and red onion.

Ever had asparagus on eggs? It might sound a little strange, but I promise you – it is delicious.
This veggie-packed egg scramble doesn’t need much of a recipe, but I’ll throw it out there anyhow. Something this good deserves it’s own 15 seconds of (fame) reading.

Veggie Egg Scramble

Ingredients

  • 3-4 egg whites, depending on hunger
  • 1 large handful spinach
  • 3 mushrooms
  • 1/4 cup bell pepper
  • 2 pieces whole wheat bread, toasted
  • 1 wedge Laughing Cow of choice
  • ground black pepper

Instructions

  1. Chop veggies. Place a skillet over medium heat, and spray with non-stick cooking spray. Saute veggies for 3-5 minutes.
  2. While cooking veggies, separate egg yolks from whites. Once veggies are cooked, add to skillet. Season with ground black pepper, usually 2-3 shakes.
  3. Stir to scramble eggs with veggies until eggs are completely cooked.
  4. Serve with toast and Laughing Cow.

The last instruction of that recipe should read ‘5. Spread Laughing Cow on toast, scoop eggs on toast, and devour.’

That’s exactly how I eat my eggs. ALWAYS. And I get a little bit sad when the toast is gone, because that also means the Laughing Cow is gone. That’s when I dump salsa on my eggs and finish them up.

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Tell me…
What is your favorite style of eggs?

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