Rainbow Scrambled Eggs

 

Rainbow Scrambled Eggs

Rainbow Scrambled Eggs

Servings:*

2 servings

Ingredients

  • BASE
  • 4 Lunds & Byerlys organic large eggs
  • 2 tablespoons Water
  • 1/8 teaspoon Lunds & Byerlys sea salt
  • 1/8 teaspoon Black Pepper, freshly ground
  • VEGETABLES
  • 1 tablespoon California Olive Ranch Olive Oil
  • 1/4 cup red onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup mushrooms, thinly sliced
  • 2 tablespoons carrot, grated
  • 1/4 cup chopped greens (e.g., spinach, kale, chard), tightly packed
  • TOPPINGS
  • 1/4 cup avocado, thinly sliced
  • 1 tablespoon mixed fresh herbs (e. g., cilantro, parsley, chives, basil), finely chopped

Directions

  1. Beat eggs, water, salt and pepper in bowl until blended.
  2. Heat olive oil in a non-stick skillet on medium-high. Add red onion, red pepper, mushrooms, carrots, greens and lower to medium heat. Sauté vegetables for 5 minutes until softened.
  3. Add eggs to vegetable mixture in pan and as eggs begin to set, gently pull the eggs across the pan with a spatula forming large soft curds. Continue cooking until thickened and no visible liquid egg remains.
  4. Top with avocado and chopped herbs and serve.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.