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
- 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
- Chop veggies. Place a skillet over medium heat, and spray with non-stick cooking spray. Saute veggies for 3-5 minutes.
- While cooking veggies, separate egg yolks from whites. Once veggies are cooked, add to skillet. Season with ground black pepper, usually 2-3 shakes.
- Stir to scramble eggs with veggies until eggs are completely cooked.
- 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.
What is your favorite style of eggs?