Recipe – Vegetable Scrambled Eggs

In the summertime when the zucchinis and tomatoes are plentiful, we will saute whatever we can gather from the backyard garden, add a few eggs and serve it up for breakfast.

In the winter, it’s a lot harder to make a fresh vegetable scramble for next to nothing. Unless of course you have a Mr. Produce Guy who saves you scraps for the produce department each week. Then, it’s pretty easy.

But even if you don’t have a Mr. Produce Guy, this hearty and nutritious breakfast is worth every penny.

Ingredients

4-6 Fresh Eggs
2 cups of assorted vegetables, chopped {broccoli, peppers, zucchini, onions, tomatoes}
3 potatoes, peeled, chopped
1 avocado
1-2 precooked chicken – apple sausages
1/4 cup milk
2 tablespoons olive oil
salt and pepper to taste

Directions

In a small bowl, scramble the eggs and milk together and set aside.

Over medium heat, saute potatoes until fork tender with olive oil. Add pre-cooked sausage and cook until heated through. Set potatoes and sausage on a plate.

Saute the rest of the vegetables {except the avocado} until tender, add egg mixture and scramble until completely cooked. Top with avocado chunks. Serve with toast and honey.

Real food. The best stuff on earth!