At the end of the week do you ever end up with small amounts of vegetables you didn’t use? Or is it just me? I seem to always have 5 or 6 cherry tomatoes left over, half a bell pepper or a handful of spinach. I hate food waste so my weekly practice is to throw my leftover veggies into scrambled eggs. It tastes fantastic, adds loads of nutrients and fiber, and you get to kick start the day with a serving of vegetables.
I haven’t seen very many vegetables that don’t work in an egg scramble. I’ve used the common ones like spinach, tomatoes and potatoes but I’ve also been known to throw in asparagus, zucchini and even broccoli. It all works.
If my crisp veggies like asparagus or peppers are raw I give them a quick cook in the saute pan before cooking the eggs. Delicate veggies like spinach and tomatoes get added in with the eggs. You can also amp up the flavor with some garlic salt and fresh herbs like rosemary or thyme.
I love this breakfast so much I actually get a bit giddy come Saturday morning to see what’s leftover to make my next veggie egg scramble combo. Seriously…It’s the little things in life, wouldn’t you agree?
- ½ to 1 cup leftover raw vegetables, cut into a uniform size
- 1 teaspoon olive oil or butter
- 2 eggs, beaten with a dash of milk
- garlic salt to taste (or salt and pepper to taste)
- ½ teaspoon fresh thyme or rosemary (optional)
- salsa (optional)
- avocado (optional)
- Heat the olive oil (or butter) in a medium skillet over low-medium heat. Add crisp vegetables (asparagus, broccoli, peppers, zucchini) and saute lightly until just tender, about 2 to 3 minutes. (note: broccoli will take a bit longer to get tender than other vegetables and potatoes need to be cooked for a bit longer as well)
- If using delicate vegetables like spinach, kale or tomatoes add with the eggs.
- Add the beaten eggs, garlic salt and fresh herbs. Cook eggs, folding eggs with spatula every so often until eggs are light and fluffy and cooked through.
- Season with salt and pepper to taste, add a spoonful or salsa or serve with avocado slices.
About the Blogger:
Meri Raffetto is the founder of Real Living Nutrition, author, triplet mom and dog butler. Learn more about her on our Team Page.