I’ll start off by saying – THIS IS A WHOLE30 COMPLIANT RECIPE – yay!
But, even if you’re not on the Whole30 bandwagon, this veggie egg scramble is delicious and has been a breakfast staple of mine for quite some time. It’s fresh and filling, and exactly what busy parents need to start their day off strong.
If you’re not on Whole30 feel free to add a side of toast with jam or top with cheese. Pretty much, however you eat these eggs – you can give yourself a high five that you’re kicking off your morning with so many veggies. That’s what really matters!
- Ghee (clarified butter)
- Handful of spinach
- 1/4 cup white onion
- 2 eggs
- seat salt + pepper
In a frying pan, melt ghee. While it melts dice your spinach and onion into the tiniest bits you can. I’ve found this to be the most perfect kitchen accessory to get your veggies itty bitty. Toss your veggie blend into the ghee and cook for 2-3 minutes. Add eggs and scramble it all together. Sprinkle on your salt and pepper, scramble again and when it’s cooked to your egg liking, plate and top with freshly chopped tomatoes.
P.S. Did you know that tomatoes should be stored at room temperature. If they’re stored in the fridge, they lose their flavor and can get mealy pretty quick. For crisp, flavorful tomatoes – keep them on the counter 🙂