Yield 1 serving
This is one of my go-to recipes year round, because you can throw whatever veggies you want in with your eggs. Then top with some hot sauce and fresh herbs and you've elevated your eggs with this healthy breakfast!
Heat a medium-sized skillet over medium heat with 1 teaspoon of avocado oil, or your favorite cooking oil.
While the pan heats, dice up your zucchini and pepper into bite-sized pieces. Then add the veggies to the hot skillet stirring every couple of minutes.
While the veggies cook, slice the grape tomatoes. Then add the tomatoes and basil to the veggies after the zucchini has started to brown a bit.
Next whisk together the egg and salt and pepper to taste.
Once the veggies are cooked, transfer them to a separate dish. Then remove the pan from the heat, add another teaspoon of oil, and our the eggs into the oil. Let the hot pan start to cook the eggs, then return it to the pan with a low heat and finish cooking until they’re cooked through.
Add the veggies back to the pan and toss to combine. Then serve the meal right away topped with freshly cracked pepper, sea salt, and hot sauce and enjoy!
Serving Size 1 recipe
Amount Per Serving
% Daily Value
Total Fat 19 g
Saturated Fat 4 g
Unsaturated Fat 8 g
Cholesterol 430 mg
Sodium 134 mg
Total Carbohydrates 13 g
Dietary Fiber 2 g
Sugars 4 g
Protein 14 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/veggie-basil-egg-scramble-dairy-gluten-free/