Veggie and Egg Scramble

Breakfast | July 24, 2014 | By

Veggie and Egg Scramble
  1. 3 large eggs
  2. 1­2 tsp of butter
  3. 2 tbsp of almond or coconut milk (add more if needed)
  4. pinch of salt and pepper
  5. 1⁄4 cup of diced onion
  6. 1⁄4 cup of diced mushrooms or zucchini
  7. 1⁄4 cup of diced peeled carrot
  8. 1⁄4 cup of diced broccoli florets (just the tops)
  1. Dice up all the veggies very finely and sauté in a frying pan with 1­2 tsp of butter (about 3-­4 mins or until softened) You may add a pinch of salt and pepper as well.
  2. While the veggies are cooking, in a bowl whisk 3 large eggs with 2 tbsp of milk, salt and pepper until frothy.
  3. Pour the egg mixture into the frying pan and let cook 1-­2 mins then using a spatula begin to slowly stir.
  4. Let cook another 1-­2 mins until you see that the egg is cooked.
Hearth and Honey


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