Veggie Scrambled Eggs

A quick scramble of eggs is a great way to start your day, but taking a couple more minutes in the AM can really pack a one-two punch giving you energy and the nutrition you need to start your day out right.  Coconut oil is a great food for the brain and the mix of colorful vegetables will please your body and the eye.  Do yourself a favor and try these veggie scrambled eggs.

Veggie Scrambled Eggs

2 mushrooms (finely chopped)                       

3 ripe olives   (finely chopped)   
Broccoli (if desired)     
Grated goat cheese         

¼ cup spinach (chopped)                            

2-3 eggs scrambled                                         

¼ tomato (finely chopped)  or salsa                

½ avocado (chopped –as desired.)                   

¼ pinch ginger                                                 
Mrs Dash Lemon Pepper or Table blend
Pinch of dry mustard
Pinch of parsley
Pinch of Celtic sea salt
Grass fed organic butter or coconut oil

On a cutting board chop vegetables and set aside keeping the tomato and avocado separate from the others.  Place butter or oil in your pan and melt.  Add vegetables and season well, sauté until tender.  When finished remove from pan and set aside.  Add eggs to pan and cook on medium – low, stirring frequently until firm.  Add sautéed vegetables and stir.  Remove to a plate set aside.  Top with grated cheese, tomatoes or salsa and avocado and enjoy. 

Eat with a bowl of blueberries, strawberries, blackberries, raspberries, cherries, a grapefruit or chopped apple and Green Tea

SUPER FOODS COVERED:  Ripe olives, Tomato, Spinach, Ginger