I love making egg scrambles for breakfast because they are easy, quick, filling and healthy. I like to use leftover veggies from dinner the night before or vegetables I have sitting in my fridge, ready to be chopped and cooked. It’s a good way to get some healthy greens, natural fiber, protein and vitamins in first thing in the morning!
To make things even easier, I like to chop a big bag of kale and spinach on Sunday that I use for meals throughout the week. Every few days I also prep as any other vegetables I know I’m going to use, like mushrooms, tomatoes, carrots and zucchini. It saves time in the long run and is very helpful when I’m running late in the mornings!
If you haven’t realized yet, I’m all about versatile recipes and this one is no exception. You can use any veggie combination you want and however many eggs or egg whites you like (if I don’t use 2 whole eggs, I usually beat a 1/4 cup of egg whites with an egg and use that instead). For this egg scramble I beat two eggs and cooked some mushrooms, 1/2 a tomato and a handful of kale and spinach that I added to the eggs. So good!
2 eggs, beaten
1 cup kale and spinach, chopped
2-3 mushrooms, chopped
1/2 tomato, chopped
1 tsp olive oil
Mrs. Dash Original Blend
Salt and pepper to taste
Heat the olive oil in a skillet until warm and cook the mushrooms and tomato until soft, about 3-5 minutes. Add the kale and Mrs. Dash, stir and then cover. Let the veggies cook until the kale and spinach are partially wilted, about 1-2 minutes. Remove the veggies from the skillet.
Rinse out the skillet and spray with non-stick spray. Heat the skillet until warm, pour in the eggs and scramble them. Right before they are finished cooking, add the cooked veggies and scramble together until the eggs are done.
Now go enjoy your easy, yummy and nutritious breakfast!