Instead of reaching for sugary breakfast foods, try starting your day with a scramble like this one. Mixing eggs with veggies is an easy, tasty way to give your body the protein and vitamins it needs. We took crispy green asparagus, fresh yellow squash and zucchini and added them to classic scrambled eggs. With a little bit of Matt’s Mix for flavor and some shredded Colby cheese this made a great breakfast. It can be good for other meals though too.
Ingredients:
½ c. Asparagus, cut into bite-sized pieces
½ c. Yellow Squash
½ c. Zucchini
3 eggs
Matt’s Mix (a couple shakes, to taste)
Shredded cheese (optional, to taste)
Instructions:
- Boil veggies until slightly softened.
- Drain well.
- In a little bit of oil or butter, sauté the veggies in a large frying pan.
- Break eggs into a bowl and stir until mixed.
- Pour eggs over veggies and stir.
- Continue stirring until eggs are cooked until desired firmness.
- Serve sprinkled with shredded cheese (optional)
NOTE: Use this basic recipe, but substitute any vegetables that sound good to you! You can even cut the veggies ahead of time, and either freeze or refrigerate.
