VEGGIE AND EGG SCRAMBLE

Cook Time: 15 minutes
Serves 4

You can use ANY veggies you have in your fridge for this delicious recipe. I like to make this dish at the end of a week when I need to use up the extra veggies in the fridge. For example, you could add squash, asparagus, zucchini, or eggplant. You can add or swap out any veggies you want in this recipe and it will still be delicious and nutritious! 

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What You'll Need:

• 2 tbsp. olive oil

• 4 eggs

• 1 red pepper 

• 1 red or white onion 

• 1/2 cup broccoli with stems chopped

• 1/2 of a sweet potato 

• salt and pepper to taste

• 1 tsp. dried oregano

• 1 tsp. dried thyme

• avocado (for topping)

• hot sauce (for topping)

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How It's Done:

Add the olive oil to a large frying pan and set the heat to medium. I like to use a cast iron pan, but use what you've got! Chop all the veggies and add them to the pan as you chop. ​Add the thyme, oregano, salt and pepper. Sauté the veggies for about 8-10 mins or until they are semi-soft when pricked with a fork. Break the eggs over the veggies and use a spatula to stir the eggs into the veggies. The eggs will cook in 1-2 minutes and you are ready to serve! Top your eggs with avocado and hot sauce and serve with sourdough toast. Enjoy your breakfast!