Veggie Egg Scramble {Eggs, Zucchini, Chard}

Summer vegetable egg scramble

someone once told me that i should strive for veggies at every meal, at the time {approx. 2 years ago} i laughed thinking are you nuts i’m not giving up my peanut butter banana toast for breakfast and veggies with that just sound terrible.

fast forward two years to today…now i can’t imagine a breakfast without greens of some sort either in my eggs or morning green smoothie. don’t get me wrong, i still love my peanut butter banana toast {well now it’s more like banana over almond butter on sprouted grain toast, sprinkled with chia}, blueberry egg and oat muffins, raw cacao banana chia oatmeal {especially as overnight oats} and you get the drift.

but i must admit my tastebuds have certainly changed and i crave a lot more greens.

rainbowchard

so whether or not this green-filled breakfast sounds delicious to you, give it a try; maybe it will stick…if not today, maybe in two years time {be patient with yourself}.

this recipe is ever-changing as i try to use seasonal ingredients like rainbow chard {pictured above} and curly garlic scapes {pictured below} in the summer months.

i typically make 2 servings worth of this veggie scramble. i keep one in the fridge so i can eat the following day on my way to teach early morning group fitness class.

ps – i suppose i should mention why you should strive for veggies, especially green veggies, at every meal. not only do we all know that greens are some of the best sources of fiber, magnesium, potassium, calcium, folate and more but they’re also a great way to alkalize your body and keep a healthy ph; it’s impossible for disease to develop and/or survive in a alkalized body.

summer veggie egg scramble
 
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whether or not this green-filled breakfast sounds delicious to you, give it a try; maybe it will stick...if not today, maybe in two years time. be patient with yourself and do your best to eat veggies for breakfast.
Author:
Recipe type: egg scramble, breakfast
Serves: 1
Ingredients
  • 2 whole cage free organic eggs {brown eggs}
  • 1-2 cage free organic egg whites
  • 1-2 c rainbow chard, spinach, kale or greens of choice
  • 1-2 cloves garlic or garlic scapes
  • cilantro to taste
  • optional: paprika, tumeric powder, sea salt and pepper to taste
  • optional: pico de gallo to taste
  • optional: 1 sprouted grain or whole wheat tortilla wrap
  • optional: add additional veggies of choice {like zucchini pictured here}
  • optional: ½ avocado
  • optional: 1-2 chicken or turkey sausage links or patties, diced
Instructions
  1. saute greens and additional veggies in a pan lightly drizzled with extra virgin olive oil {1-2 tsp} over medium heat.
  2. whip eggs and egg white in separate dish with fork and add to vegetable saute. scramble and cook till light golden brown.
  3. saute or bake chicken/turkey sausage links/patties and dice into chunks.
  4. wrap into sprouted grain or whole wheat tortilla and top with cilantro, avocado and/or pico de gallo.
Notes
*this recipe is ever-changing as i try to use seasonal ingredients.

 

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