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Vegetable Breakfast Scramble

Rebecca Forstadt Olkowski
Use the freshest vegetables you can for this colorful and highly nutritious omelet. Experiment with different vegetables. This is a power packed, anti-oxidant rich breakfast.
Print Recipe
Course Breakfast
Cuisine American
Servings 2 -3 servings

Ingredients
  

  • 1 Tbsp grapeseed oil
  • 1/2 cup onions chopped.
  • 1 whole red bell pepper remove the seeds and chop.
  • 1/2 cup zucchini cubed
  • 1 box or bag mixed baby spinach chard, kale You can buy pre-washed spinach or use flash-frozen greens that have been thawed
  • 1 Tbsp fresh parsley chopped fine or any other fresh herbs
  • 1/4 cup sun-dried tomatoes chopped
  • 1 tsp mixed dried herbs or fresh if available oregano, thyme, basil, dill
  • 1 Tbsp milk or cream
  • 4 eggs Omega 3 fortified is best
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese

Instructions
 

  • Heat a large skillet with olive oil
  • Saute the onions, red bell pepper, and zucchini for a few minutes stirring them occasionally until the onion is translucent.
  • Add the mixed greens, parsley, sun-dried tomatoes and garlic and blend in.
  • Add the chicken or vegetable broth. Cover and steam for about 5 minutes until the greens have wilted.
  • In the meantime, beat the eggs with salt and pepper to taste and mixed dried or fresh herbs.
  • Add the egg mixture to the skillet and after it starts to set, blend with the vegetables.
  • Add the feta cheese and cook until the eggs are completely set and the cheese has melted.