Veggie Filled Scrambled Eggs
Health Fun Fact
Fun tip for making scrambled eggs even better, add some leftover sweet potatoes if you have any from the night before! Not only do they add a great taste and texture to the eggs, but they’re also a very healthy complex carbohydrate - have a low glycemic index, filled with vitamin A, magnesium, and anti-inflammatory nutrients! The sweet potato also balances out this meal so it contains protein (eggs), fats (eggs and avocado), and carbohydrates (sweet potato and veggies).
Nothing like a delicious and protein-rich breakfast to get you through the day! These scrambled eggs are filled with veggies, high in protein, simple to make, and delicious!
Recipe
Ingredients:
2 eggs (organic and pasture-raised eggs are best)
Kale
Tomatoes
Baby carrots
Diced sweet potatoes (if you have leftovers from the night - if you don’t feel free to leave out)
1/4 avocado
Coconut oil
Instructions:
Cut up all your veggies, heat some coconut oil in a pan, and add your veggies to the pan. Cover veggies for a few minutes so they steam (especially the kale)
Whisk your eggs together with some salt & pepper, and I like adding either some water or milk to make the eggs even fluffier
Once you feel like the veggies are cooked enough, add the eggs into the pan, and keep on mixing/folding the eggs until they’re cooked through
I topped mine with some Everything but the Bagel seasoning, a little sprinkle of paprika, some sunflower seeds, hemp hearts, and some avocado! Enjoy 😊