Yummy Healthy Breaky!

Tired of the usual cereal and milk?! 

Try this super easy scramble next time you want to mix it up!

I just got back from a run so I have worked up a nice appetite, what better to satisfy then some protein packed eggs and veggies! 

Since its Sunday, I am down to the last bit of groceries of the week, so this is a perfect time to use up all the veggies I skipped over so far.

This week: baby bell peppers, heirloom tomatoes, fresh basil (from our own plant) and avocado! A great line up! 

- Chop up the baby bells (whatever size/shape you like) and throw them in a pre-heated pan. I always start cooking the crunchier veggies first because  they take a little longer. 

- Scramble up some eggs in a bowl. I usually use 2 or 2 1/2 eggs per person. (Vegan option: try pre-scrambled egg beaters!) Pour the scrambled eggs into the pan with the baby bells. 

-While this is heating up chop up tomatoes and get basil ready.

- Throw in tomatoes and basil and get cookin'! Keep turning and moving the scramble around in the pan for even cooking. You can make the scramble as well done as you like!

-When you feel the eggs are cooked to your preference, dish out your portions and top each plate with some sliced avocado.

And there you have it! This probably took me less than 10 minutes! 

Scrambles are a great way to get at least a serving of veggies right at breakfast and keep you full for a while! 

You can come up with your own combination and see what you like best!

Scramble on and enjoy!