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.
