Grilled Veggie Breakfast Scramble
There are so many reasons to prioritize eating a healthy morning meal. By having a well-balanced mix of protein, healthy fat, and fiber, you’re setting yourself up for a better day by laying a good foundation of nutrients. Plus, this will help you be less likely to overeat and more likely to make healthier choices throughout the day.
Cooking doesn’t have to be complicated, that’s why egg-dishes are an easy, delicious and filling go-to.
INGREDIENTS
- 3 asparagus stalks, grilled
- ½ one portobello, grilled
- ⅓ cup onions, grilled
- 2 eggs
- 1 leaf of lacinato kale
- 1 teaspoon shredded cheddar cheese
- ½ tomato, sliced
- ¼ avocado
- 1 fresh basil leaf, shredded
- Dash sea salt and pepper
DIRECTIONS
- Chop asparagus, portobello and onions.
- Spray pan with olive oil or avocado spray. I personally like to use avocado spray.
- Toss veggies in pan and toss for 1-minute.
- Whisk eggs and add a dash of sea salt.
- Pour eggs in the pan and cook on medium to low heat. Stirring often.
- While eggs are cooking, shred one leaf of lacinato kale and add to eggs.
- Add cheddar cheese to eggs and continue cooking to desired doneness.
- Plate eggs and serve with tomato and avocado.
- Sprinkle with basil leaf and black pepper to taste.
WHY WE LOVE THIS RECIPE
Talk about the perfect package! Eggs are affordable, a great source of protein and contain choline, which we need for healthy brain function. Plus, making a scramble is so super fast. You can add so much flavor and variety by using those different leftover roasted vegetables, meats, cheeses, and herbs. You’ll get your protein, and veggies filled with lots of antioxidants all in one satisfying dish.