Scrabbled Egg with Sauteed Veggies

Wednesday, October 15, 2014
Last night at my birthday party, we made personal pan pizzas. After everyone ate, there were still tons of veggies and shredded cheese left over, so I decided to use the left-overs for an egg scramble.

I started by cutting up the veggies. You can really use any vegetables you want, but I used spinach, mushrooms, green peppers, and onion. I diced each vegetable finely.

Grease a skillet with coconut or olive oil (I used coconut) and let the veggies cook on medium-high heat. I like my vegetables fully cooked for omelets and scrambles, but if you like them still partially raw and crunchy, just cook them for less time.

Then, I cracked two eggs into the skillet with the sauteed veggies, turning the heat down to medium-low.

I broke the yolk and stirred the eggs in. I added a dash of cayeene pepper and continued to stir.

After a little while of stirring, let the scramble cook on one side for about a minute and a half.  Flip it over on the other side. Add 1/3 cup of shredded cheese and leave to cook for another minute. By now the cheese should be melting and the egg should be fully cooked on both sides.

Serve and enjoy.

Nutrition: * 396 Calories* 0 sugars* 21 grams of protein* 31 grams of fat*

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