This is my favorite breakfast (or lunch) to make that is healthy, and a great way to get in your daily veggies! You can substitute the veggies for others that you may like better. I like this because these eggs don't need cheese, and if you want to cut even more calories, use one whole egg, and then a few egg whites. This recipe will feed one or two people, depending on if you are eating other things with your scrable (like toast or sausage or whatever).
3 eggs
1/4 red or green bell pepper, chopped or minced
1/2 onion chopped or minced
1/2 carton sliced mushrooms (it may seem like a lot, but they shrink a lot when they cook)
2 handfuls of fresh spinach or baby spinach.
Take all veggies except spinach and saute in olive oil for about 3-5 minutes, until onions are clear and mushrooms are cooked through.
While the veggies are cooking, crack 2 or 3 eggs into a bowl and whisk.
Push veggies over to one side of the skillet, and pour the eggs into the other side of the skillet. Scramble the eggs, and when they are cooked through, stir veggies and eggs together.
Last, mix the spinach into the eggs and veggies. They will wilt after about 1 or 2 minutes.
Add salt and pepper to taste, and serve!
Other options:
Add a chopped tomato at the end of cooking
Add a sliced avocado at the end of cooking
serve with hot sauce
