Full of protein and fiber, this is as quick and healthy as a breakfast can be. It's best made with seasonal veggies from your local farmer's market, so feel free to customize.
Total Time 10 minutes
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 cup broccoli florets chopped
- 1/2 cup sliced mushrooms
- 1/4 cup shredded carrots
- 2 cups chopped spinach
- 1 teaspoon ground thyme
- 3 eggs beaten
- Sea salt and fresh ground pepper to taste
Heat the oil in a non-stick skillet over medium heat. Add the onions, garlic, and broccoli, and mushrooms, and cook until softened. Add the carrots and spinach and cook until spinach is wilted. Stir in the thyme, and add the eggs.
Scramble until eggs are cooked through, season with salt and pepper, and serve.