Rainbow Scrambled Eggs
Our satisfying Rainbow Scrambled Eggs make eating the rainbow delicious and easy. With red onion, red pepper, orange carrots and leafy greens, herbs and avocado, you’re two-thirds of the way to eating the whole rainbow in one meal. Add a side of fresh blueberries and blackberries, and you’re on your way to a colorful day!
Nourish
Nourish
Recipe - WAYZATA
Rainbow Scrambled Eggs
Prep Time15 Minutes
Servings2
Cook Time10 Minutes
Ingredients
4 L&B Large Organic Brown Eggs
2 tablespoons water
â…› teaspoons sea salt
â…› teaspoons black pepper
1 tablespoon organic extra virgin olive oil
¼ cup chopped red onion
¼ cup chopped red bell pepper
½ cup thinly sliced mushrooms
2 tablespoons grated carrots
¼ cup chopped greens, tightly packed (spinach, kale, chard)
¼ cup thinly sliced avocado
1 tablespoon finely chopped fresh herbs (cilantro, parsley, chives, basil)
Directions
- In a large bowl, beat together the eggs, water, sea salt and black pepper until blended.
- In a non-stick skillet, heat the extra virgin olive oil over medium-high heat. Add the red onion, red bell pepper, mushrooms, carrots and greens, lower the heat to medium, and sauté vegetables for 5 minutes until softened.
- 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.
- Top with avocado and chopped herbs and serve.
15 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Directions
- In a large bowl, beat together the eggs, water, sea salt and black pepper until blended.
- In a non-stick skillet, heat the extra virgin olive oil over medium-high heat. Add the red onion, red bell pepper, mushrooms, carrots and greens, lower the heat to medium, and sauté vegetables for 5 minutes until softened.
- 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.
- Top with avocado and chopped herbs and serve.