Veggie Breakfast Scramble

Prep:

Cook:

Level: Easy

Serves: 2

2

Description

This veggie egg scramble, a great way to load up on veggies and get your day off to a healthy start.

Ingredients

  • 2 teaspoons Olive Oil
  • ¼ cups Mushrooms, Sliced
  • ¼ cups Onion, Chopped
  • 1 ear Corn On The Cob, Corn Removed From Cob
  • Salt And Pepper
  • 2 pinches Cumin
  • 2 whole Eggs
  • 2 whole Egg Whites
  • 1 Tablespoon Milk
  • ¼ cups Cheddar Cheese, Shredded
  • 5 dashes Hot Sauce
  • ½ whole Avocado, Pitted And Chopped
  • ¼ cups Tomatoes, Chopped

Preparation

Heat olive oil in a skillet over medium heat. Add mushrooms, onion, and corn, and then sprinkle with salt pepper and a couple of pinches of cumin. Saute for 5-7 minutes until tender and then set aside and cover to keep warm. Keep the skillet ready to cook the eggs.

Beat eggs, egg whites, milk, cheese, a few dashes of hot sauce (more if you can handle the spice), and a pinch of salt and pepper until combined. Add egg mixture to the skillet heated to medium heat. Let eggs set for a little less than a minute and then stir up with a spatula. Repeat this until eggs are cooked through, about 2-3 minutes. Then add in both the vegetables that were already cooked, as well as the avocado and tomato. Serve immediately.

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