Vegetable scramble with avocado and micro greens

Easy, nut-free, gluten-free, vegetarian breakfast

I'm going to keep it simple for my first blog post and start off where it all begins... breakfast. I am a firm believer that breakfast is the most important meal of the day and that any healthy lifestyle starts with a good breakfast.

I personally like to eat within an hour of waking up in order to jump start my metabolism and get my energy flowing. While I may not always have time to make a huge spread, even some toast with some nut butter and fruit is better than nothing at all. This is one of my favorite, go-to breakfasts: scrambled eggs with a healthy twist.

Fresh, sautéed vegetables mix perfectly with protein packed scrambled eggs topped off with ripened avocado and crisp micro-greens. Paired with your favorite toast and this meal is unforgettable. If you're a little scared of all the greens and wondering if it's going to be filling enough, I can assure you that it is just right. This meal tastes great and, as a bonus, it's loaded with lots of protein, vitamins, and healthy fats to keep you satisfied until lunch.

This meal serves two but can easily be halved or doubled to fit your needs. I hope you enjoy it as much as I do and feel free to leave any comments or reviews to help me make improvements for future posts!

Now for the recipe:

Vegetable scramble with avocado and micro greens

Ingredients:

4 eggs

1-3 tbsp milk of choice

1 tbsp avocado or olive oil

1/2 red onion, diced

4 mini bell peppers, assorted colors

1/2 cup broccoli, chopped

1/2 cup mushrooms, chopped

1/4-1/2 tsp crushed red pepper flakes

2 cup spinach

salt and pepper to taste

1/2-1 avocado sliced

1/2 cup micro greens

Directions:

1. In a large bowl whisk together eggs and milk until well combined. The eggs should be mixed so that the yolks are indiscernible from the whites of the eggs.

2. In a medium sided non-stick skillet, heat oil to medium heat. Add the red onion, bell peppers, broccoli, mushrooms, and crushed red pepper flakes. Sauté until vegetables become tender, about 2-4 minutes. Be sure to stir occasionally so the vegetables cook evenly and do not burn.

3. Reduce heat to low. Add spinach and allow to wilt, about 1 minute.

4. Pour in eggs and stir frequently with a rubber spatula to scramble the eggs. Salt and pepper to taste.

5. Divide scramble among two plates and top with sliced avocado and micro greens. Serve with toast or a breakfast potato hash and enjoy!