One of our family’s go-to meals is an egg scramble. It’s just so quick and easy and you can use a variety of veggies – whatever is in the fridge.

This is one of our staple scramble recipes. If you’re super busy you can even pre-chop the veggies the night before, and keep them in a sealed container in the fridge, but it’s best to shop them right on the spot cause it preserves their freshness. Our son, Tobias, likes to get involved by being our egg-scrambler!

In fact, you can watch us make and eat this dish on my “Strategy for Getting my Toddler to Eat Vegetables” post video.

TYPE: BREAKFAST

*Remember to get organic produce

Ingredients:

1 zucchini

1/2 red onion

1 small okinawan sweet potato

1 clove garlic

1-2 Tbsp Extra Virgin Olive Oil

8-10 organic eggs

Optional toppings: avocado, goat cheese, fresh herbs and lettuce.

Remember, you can add or substitute any veggies you happen to have!

Preparation:

Chop the onion, sweet potato, zucchini, and garlic then saute with extra virgin olive oil until tender.

While that is cooking, scramble the eggs in a bowl.

Once the veggies are just right, pour the eggs over the mix and gently mix until the eggs are cooked through.

Season with sea salt & ground pepper to taste.

Serve with sliced avocado and maybe some goat cheese crumbles or fresh herbs or lettuce!

Enjoy!

Healthy living is so so important! Dive into this more with me and my health practitioner Dustin Dillberg for a whole month in the Unstoppable Year online course.