Veggie Scramble

veggiescramble

Isn’t it interesting that it’s normal in the US to have a bowl of dried cereal for breakfast? I’ve been learning that is not the norm in many other countries. And, frankly, I can see why. Cereal doesn’t leave me full for long.

My sister went to a nutrition class the other day and learned that in order to get in the amount of vegetables we need in a day, we really should start with them at breakfast.

There’s something so perfect about eggs for breakfast. The protein keeps me full for longer. And when you add in the veggies, you’ve really given yourself a powerhouse start. We’ve also added chia for a head start on all those lovely Omega-3s. You can’t go wrong.

You’re going to move mountains today.

Britney


 

Veggie Scramble

3 eggs
2 tablespoon of chia
1 1/2 tablespoon of olive oil
2-3 mini peppers, chopped ( I love using my vegetable chopper  it makes it all so uniform)

1 green pepper
1/3 cup of chopped onion
1 cup of chopped up spinach
salt and pepper to taste
salsa for garnish  (homemade is the best)

In a small bowl, beat together egg and chia. Set bowl aside.
Heat a small frying pan with olive oil on medium heat. Add peppers, onion, spinach and let cook while stirring 3-5 min. until soft.
Stir in the egg mixture with the vegetables. Cook until the eggs are all cooked.
Take off the heat. Scoop onto to dish salt and pepper and top with your favorite salsa if desired. Enjoy! Serve with whole grain toast
Serves 1

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