Multicoloured Scrambled Eggs Skillet with Vegetables
 
Prep time
Cook time
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For a hearty, filling and protein packed breakfast or brunch eat your scrambled eggs loaded up with plenty of veggies. Not only it looks cheery and colourful but is healthy and delicious as well!
Author:
Recipe type: Breakfast, Brunch
Cuisine: Mexican
Ingredients
  • 3-5 scallions, cut up
  • 1 carrot, shredded
  • 1 zucchini, sliced and quartered
  • 1 red pepper (you can use bell pepper as well), diced
  • 1 cup sliced mushroom
  • 5-6 eggs (depending on their size)
  • 1 tablespoon extra virgin olive oil or coconut oil
  • pinch of salt
  • pinch of herbs: basil, oregano, thyme, marjoram (optional) - I used dried herbs, but you can use fresh ones if you have some on hand
Instructions
  1. In a skillet heat the oil, then add the cut up vegetables. Sauté them for 5-8 minutes.
  2. In a bowl scramble the eggs, add a pinch of salt and the herbs, and pour over the vegetables once the zucchini and pepper start to soften.
  3. Cook for about 6-10 minutes until the eggs are cooked through.
  4. Serve immediately while still warm with fresh tomatoes and bread (bacon and baked beans are optional).
Notes
1. If you are not vegetarian you may add ham/bacon to the eggs: instead of the olive/coconut oil put the bacon pieces in the heated skillet and use the bacon grease, just be careful not to burn the bacon.
2. I like to use herbs as they add more flavour to dishes: you may use dry or fresh herbs, and it's completely up to your preferences with what you sprinkle your eggs.
Recipe by Stellicious Life at http://stelliciouslife.com/multicoloured-scrambled-eggs-skillet-with-vegetables/