Photo Courtesy of Lincoln & Holland
During the weekend, I do my best to make a healthy, simple egg and veggie scramble for breakfast. It literally takes 5 minutes to prep and less than 10 minutes to cook! There is no excuse to not start your day with some protein and nutrients.
My favorite veggies to add to my scramble are cherry tomatoes and kale, however I’m just as happy with spinach and mushrooms.
Recommended Ingredients & Items (Serves 2):
- 2 Non-Stick Pans: 1 small pan and 1 medium pan
- 1 cup of Kale (I buy a bag of kale that I eat throughout the week with different meals)
- 8-10 Cherry Tomatoes
- 1/2 – 1 Tablespoon of Olive Oil (add more or less as you see fit; I don’t ever measure this since it’s just used for sauteing)
- About 1-2 Tablespoons of Water (for kale sauteing only)
- 6 Egg Whites (you can leave in a yolk or two) or Egg-White Beaters
- A touch of Simply Organic All-purpose Seasoning
- A touch of red pepper flakes
- Optional: Sriracha & shredded parmesan are both a great touch
- Clean and chop up your vegetables to bite size pieces.
- Use your small pan to add in your olive oil, water and kale. Add in seasoning as you please. Sautee at medium heat until the kale starts to look cooked through.
- Then, add in your sliced cherry tomatoes and continue sauteing. Once all of the veggies looked cooked, remove the pan from the heat.
- Use your medium pan to add in your eggs and cook at low-medium heat. Begin scrambling when they are no longer transparent.
- Add in your sautéed vegetables and mix them around with your scrambled eggs. After about 2 minutes, you should be okay to turn off the heat and serve.
- If you’re a cheese person, feel free to lightly sprinkle with some shredded parmesan.
- If you’re a hot sauce person, drizzle some Sriracha over your plate. It’s life changing.
Voila! Now, enjoy with a cup of joe and a glass of fresh squeezed OJ (with some champagne…). It is the weekend, so treat yourself!