Egg and Veggie Scramble
Use your favorite vegetables in this easy breakfast recipe.
SERVES 4
INGREDIENTS
- 2 tablespoons olive oil
- ½ cup chopped onion
- 1 cup sliced mushrooms
- ½ cup chopped red bell pepper
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon dried thyme leaves
- 8 eggs
- 2 tablespoons water
- ½ cup grated, dairy-free soy cheese
In large skillet, heat olive oil over medium heat. Add onion, mush-rooms, and red bell pepper; cook and stir 4–5 minutes, or until vegetables are tender. Sprinkle with salt, pepper, and thyme leaves.
Meanwhile, in medium bowl combine eggs and water and beat until frothy. Add to skillet when vegetables are tender. Cook, stirring occasionally, until eggs are just set but still moist.
Sprinkle with cheese, remove from heat, and cover. Let stand 3–4 minutes, or until cheese melts. Serve immediately.
Nutrition Information
Calories: 270 | Carbohydrates: 6g | Fat: 18g | Sodium: 530mg | Fiber: <1g
