Loaded Veggie Scramble

I have eaten this scramble 6 times in the past 5 days…

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Yes, do the math. I ate this scramble one day for breakfast and then again for dinner. It is just THAT good and it is packed with vegetables.

I even made this exact scramble for my mom this morning and she LOVED it. She said she would much rather have this than the $10+ you pay at most breakfast joints.

My mom is HONEST you guys. She let’s me know when my food taste horrible so when she said she loved this is almost peed my pants a little.

…TMI? Sorry

NOT SORRY.

ok. sorry.

Anyways….

lettuce eat!

Loaded Vegetable Scramble {serves 1 but can be so easily doubled/quadroopled}

  • 1 T olive oil
  • 1/4 sweet potatoes, cut & diced into thin pieces
  • 1/4 green bell pepper, diced into small pieces
  • 1/4 C mushrooms, diced into small pieces
  • 1 C kale, chopped thinly
  • 1/4 tsp garlic powder
  • pink Himalayan salt and pepper to taste
  • 1 egg + 2 egg whites, whisked

optional add-ons: hot sauce, cheese, ketchup, salsa, sauerkraut

Heat olive oil in a pan over medium-heat. Add in diced sweet potatoes. Wait until sweet potatoes are cooked through a little (around 5 mins), add in bell pepper, mushrooms, and kale. Add a splash of water to help the kale wilt. Sprinkle in garlic powder, pink salt, and pepper. Once vegetables are cooked through, reduced heat to low and pour in whisked eggs. Stir scramble around continuously so eggs do not stick. Once eggs are cooked through, remove from heat & top with favorite add-ons!

I served mine with ketchup (a habit I won’t give up) and a GF sprouted bagel thin smeared with white truffle ghee.

Bon Appétit!

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