Try this easy and colorful way to perk up your plate of scrambled eggs. Finding a protein boost, especially in the morning can be a hassle. At times getting up and fixing breakfast can be a chore, but with this scramble, you’ll feel energized and ready to start your day.
What’s great is with a scramble, you can alter this recipe to fit in more vegetables or take out the ones you’re not to keen on. Besides being a breakfast dish, this recipe can be cooked for lunch or dinner. However, this vegetable and protein packed dish are great for after a good workout. Refueling your body after Yoga or Pilates would be ideal for this recipe!
Egg and Vegetable Scramble
Yield:
4 Servings
Prep Time:
5 minutes
Cook Time:
6 minutes
Total Time:
11 minutes
Ingredients
- 2 eggs
- 2 tbsp chopped chives
- 4 tbsp chopped bell peppers (different colors)
- 2 tbsp coconut oil
- salt and pepper to taste
Instructions
Put oil in a large skillet over medium-high heat.
Add peppers and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, about 6 minutes.
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or spatula, until eggs are cooked.
Serve with chopped chives.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 110mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g
