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Rainbow Veggie Scramble

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I love eggs for breakfast, especially when they are of the savoury variety rather than sweet as in french toast or waffles. You know I love protein pancakes, but I obviously don’t make them super sweet either. This scramble is a fabulous way to start off your day with a ton of sustainable energy.

Rainbow Veggie Scramble
Print Recipe
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Rainbow Veggie Scramble
Print Recipe
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Ingredients
Servings: serving
Instructions
  1. Heat a pan to medium heat and sauté onion in olive oil until translucent.
  2. Add finely chopped yellow pepper and sun-dried tomatoes to pan.
  3. Whisk three eggs in a bowl, season with salt and pepper and leave to the side for a moment.
  4. Stir finely chopped kale into heated pan and sauté just until wilted.
  5. Pour the scrambled eggs into the pan and combine with veggies until cooked, only a couple minutes. Enjoy!
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