Speedy Green Scramble
December 14, 2016 | Cooking time:
While it might not look like this was much…I was stuffed after this meal. This is one my my go-to ‘reset’ breakfasts after a bit too much indulgence, or just when I’m feeling like I want to rocket fuel my breakfast with green veggies (and I’m strapped for time).
1 tsp coconut oil
1 large zucchini, grated
1 cups chopped mushrooms
1 head of broccoli, very finely chopped
Any other leftover greens you’ve got in the fridge (optional), diced
Handful of spinach
Handful of fresh parsley, diced
1/2 small avocado or 1/4 large avocado
2 organic, free range eggs cracked into a bowl and whisked
Forkful of Pat’s veg Sauerkraut
- In a medium fry pan, sauté the mushrooms in the coconut oil until browned. Add the green vegetables and whisked eggs and scramble in the pan.
- Serve on a bed of spinach and top with parsley, avocado and sauerkraut. Season with salt and pepper