This was a lovely breakfast this morning. I had ladies night with some friends last night, and while we had originally intended to drink, we had so much fun together that we actually forgot about making berrytinis. Delightful and quite the ab workout!
Anyway, this morning I came home and made myself a veggie scramble! Check it out.
Gluten Free Veggie Breakfast Scramble
1 small zucchini, thinly sliced
1 cup spinach, chopped
2 eggs (local and farm fresh, ideally!)
2 tsp olive oil
1 tsp minced garlic
Salt and pepper, to taste
In a hot pan, sauté the zucchini with the garlic and half of the olive oil. (I used my GEFU spiral slicer to make zucchini noodles and then sautéed those, but any thinly sliced pieces will work.)
When the noodles are soft, turn the heat down to medium-low and add the chopped spinach and the other half of the olive oil. Gently wilt the spinach.
In a small bowl, beat the eggs. Push the veggies to one side of the pan and pour the eggs in on the other. It’s okay if the eggs get on the veggies.
When the eggs are starting to set on the bottom, gently scramble them. When they reach your desired texture, mix with the veggies and serve hot.
This recipe is so simple, I love it! You could add all kinds of other veggies, too. I bet if you liked mushrooms that would be great in this – unfortunately, I hate mushrooms.
I topped my scramble with hot sauce and black pepper, plus a touch of sea salt. What do you put on eggs?