Egg Scramble with Veggies
A quick and delicious breakfast could include scrambled eggs with diced tomatoes, bell peppers, and spinach topped with shredded cheese, served on whole grain toast. Yum!
Ingredients:
4 large eggs
2 teaspoons olive oil
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced zucchini or summer squash
Salt and black pepper to taste
A handful of spinach (optional)
Toppings of choice, such as cheese, herbs, tomatoes, and/or salsa (optional)
Directions:
In a medium bowl, whisk together the eggs until light and fluffy. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and zucchini or summer squash. Cook for about 5 minutes, stirring occasionally until the vegetables are softened. Season with salt and black pepper to taste.
Reduce heat to low and pour in the whisked eggs. Stir gently over low heat until the eggs are cooked through but still moist; about 2 minutes. Stir in the spinach (if using).
Serve immediately with your desired toppings. With or on whole wheat toast for a healthy breakfast. Enjoy!