This is such a simple recipe, that I almost didn’t post it. Like most people, I like a quick breakfast, but it has to be healthy. This recipe utilizes leftover roasted vegetables. I often have leftover roasted vegetables, and I incorporate them, in my recipes. As fast as you can fry an egg, you can make this breakfast. It’s quick, healthy, and satisfying.
ROASTED VEGETABLE BREAKFAST SCRAMBLE
INGREDIENTS:
1 Tablespoon vegetable oil
1 Cup roasted vegetables
2 eggs, whisked
DIRECTIONS:
Heat skillet, or griddle, with vegetable oil, over medium high heat. Warm vegetables. Pour eggs over vegetables. Stir, and flip eggs, as they form. Serves 1.
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