Ingredients

  • 4 eggs

  • 1/2 cup chopped mushroom

  • 1/2 cup diced yellow onion

  • 2-3 big handfuls of chopped greens (ie: spinach, kale, collards

  • Oil of your choice to cook with (I prefer olive oil)

  • Salt and pepper to taste

Directions

  1. Scramble your eggs in a bowl, add in salt and pepper and set aside.

  2. Place 1-2 tsp of olive oil in a medium-sized skillet

  3. Turn the stove-top onto medium heat and wait 2-3 mins for the oil to heat up. Once heated, make sure the bottom and sides of the pan are coated in oil. 

  4. Add the onion to the skillet, sauté until translucent (3-4 mins)

  5. Add the mushrooms, allowing them to soften and cook for about 1 mins

  6. Add the chopped greens, just giving them enough time to wilt and "shrink" down

  7. Once all veggies are cooked, make sure they are evenly distributed around the pan and then add in the scrambled eggs

  8. Using a spatula, keep the egg and veggie mixture moving in the pan to ensure that all sides cook evenly.

  9. To tell when the eggs are cooked (usually ~5 mins) they should be firm and yellow but not browned. The easiest way to tell is to make sure they no longer look "slimy". 

  10. Serves well with a piece of whole-grain toast! 

Veggie Egg Scramble

Course: Breakfast        Serves: 2

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