I just made the best breakfast ever and it inspired me to blog about it. I love eating vegetables and am always thinking of different ways to eat and cook them. Last night Marcus and I barbequed red onion, broccoli, pea pods, orange and yellow peppers and sliced sweet potatoes as a side to go with chicken. They were so delicious and we had tons of left over’s, so this morning we at veggies for breakfast! At first we were a little leery about the sweet potato and egg combination, but surprisingly they mix well together. Here is what we did.
Reheat left over veggies in a pan; meanwhile mix a few eggs and egg whites in a bowl. I like to add a splash of soymilk and black pepper to the egg mixture. Once the veggies are warm, pour egg mix over top and let them cook. When the eggs are cooked through sprinkle a little parmesan cheese and a little hot sauce on top and enjoy! Using left over veggies cuts the prep time for this recipe. Total cook and prep time for this was about 10 minutes, which is totally do able even on a workday!
Left over vegetables mixed in with scrambled eggs make up a tasty healthy breakfast. Add a slice of whole grain toast and the meal is complete. The best part is, it’s only mid-morning and Marcus and I both have already had 1 serving of vegetables, whole grains and a clean source of protein!
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