Fresh Veggie and Herb Scramble

Fresh Veggie and Herb ScrambleOne of the things we hear most often in the office is,”What can I eat for breakfast?” To which we usually reply, “Why eggs, of course.” For more information eggs check out this post: The Myth of Eggs and Cholesterol.

Once a patient starts eating eggs the next question asked is, “How can you eat eggs EVERY day?” They say they get so sick of them. And I agree when I eat a couple of plain scrambled eggs or fried eggs. But since I started making these eggs I actually wake up excited to eat breakfast. I’d eat them for every meal if I could. I LOVE them! They have so much flavor and so much variety that I’m never tired of them.

We also often hear that people don’t have time to make a good breakfast in the morning. If that applies to you, I urge you to make a large egg casserole using the same ingredients found in the Veggie and Herb Scramble. We do this as well and it makes getting a nutritious and satisfying breakfast very easy.

 

Fresh Veggie and Herb Scramble

Chopped VeggiesOnions (red, white, green)

Mushrooms (any variety)

Cherry Tomatoes (or any variety)

Sun-dried Tomatoes

Spinach (or Kale, Broccoli, Asparagus etc.)

Fresh BasilFresh Basil (or Rosemary, Thyme, Parsley, Cilantro, whatever I have on hand)

Feta Cheese (or Parmesan, Cheddar, Swiss, Goat,  Mozzarella, Gouda…you get the idea)

Eggs

SpicesButter

Salt and Pepper

Garlic Powder

Red Pepper Flakes (optional)

 

Heat up a little butter in a small saute pan.

Veggies in PanAdd the veggies and fresh herbs to the pan….I know it looks like a lot of veggies but it will cook down! (It’s approximately 2 cups of chopped veggies.)

Add salt and pepper to taste along with some red pepper flakes and a dusting of garlic powder.

Saute until veggies have softened.

Crack eggs into the pan and mix with veggies. (Generally, Dr. Court has 3 eggs and I use 2 but it depends on your nutritional needs.)

Cook eggs through then add approximately a 1/4 c. of cheese.

Once the cheese is melted, transfer to a plate and ENJOY!

Serves 1. You can make a larger batch for your whole family.

 

I have given you the  Go-To list of veggies I use almost every day, however I try to switch it up through out the week. The thing that makes these so good is that you can use whatever you have available. We have used leftover roasted veggies (even roasted root veggies like sweet potato, turnip and beets), sauteed veggies with chicken or beef, leftover Sun-dried Tomato, Olive and Artichoke topping (one of my personal favorites, however link doesn’t tell you to add 1 can drained artichoke hearts but the recipe in her book does), leftover black beans from a Mexican restaurant…you name it.

Give it a try and let me know your favorite combination!

 

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4 Comments

Filed under Recipes

4 responses to “Fresh Veggie and Herb Scramble

  1. Irina

    Amazing.. we began eating similar breakfasts when beginning Atkins. I have cut out an amazing number of carbs from my diet and have found that I can reduce nearly all of the unneeded sugar from my diet without substituting an artificial sweetener. 10 lbs down since March 1st and more energy to boot.

    • Good for you! There are essential protein and essential fats, but there is no such thing as an essential carbohydrate. If you get most of your carbohydrates from vegetables and fruits and leave the grains and processed junk out, you’ll not only lose weight but be healthy too!

  2. Pingback: Paleo Breakfast Bread | The Vreeland Clinic's Blog

  3. Pingback: Summer Veggie Bake | The Vreeland Clinic's Blog

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