Vegetable Breakfast Scramble
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.
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.