Vegetables before 10:00 am? Yes! A great way to eat more veggies is to throw them in with eggs. Whether you're making a big morning hash or scrambling a couple of eggs before running out the door, we love to toss in whatever vegetables are left over in the fridge. It keeps them from going to waste, and it adds important nutrients to your day.
Prep Time:15 Minutes |
Cook Time:30 Minutes |
Ready In:45 Minutes |
Ingredients:
- 8 eggs
- 1/2 large onion (diced)
- 2 medium zucchini (diced)
- 1 medium head of broccoli (diced)
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground black pepper
- 1 tablespoon(s) parsley (chopped)
Instructions:
- Preheat the oven to 350 degrees F. In a small bowl, whisk the eggs, salt and pepper. Stir in the chopped vegetables.
- Grease a ramekin with coconut oil spray. Pour egg mixture into the dish and bake for 25-30 minutes or until the eggs are set. Remove from heat and let sit for 5 minutes before serving. Top with chopped parsley to serve.
Recipe from paleogrubs.com
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