Vegetable Scrambled Eggs

20 mins
Serves 1
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Directions

  1. 1Chop one half of an onion.
  2. 2Chop one half of an onion.
  3. 3Chop one half of an onion.
  4. 4Dice red bell pepper.
  5. 5Dice red bell pepper.
  6. 6Dice red bell pepper.
  7. 7Slice the mushrooms.
  8. 8Slice the mushrooms.
  9. 9Slice the mushrooms.
  10. 10Set the stovetop to medium high heat.
  11. 11Set the stovetop to medium high heat.
  12. 12Set the stovetop to medium high heat.
  13. 13Add coconut oil.
  14. 14Add coconut oil.
  15. 15Add coconut oil.
  16. 16Add the chopped onions and saute, then add smoked paprika and salt
  17. 17Add the chopped onions and saute, then add smoked paprika and salt
  18. 18Add the chopped onions and saute, then add smoked paprika and salt
  19. 19Add diced red pepper and sliced mushrooms.
  20. 20Add diced red pepper and sliced mushrooms.
  21. 21Add diced red pepper and sliced mushrooms.
  22. 22Add a handful of spinach.
  23. 23Add a handful of spinach.
  24. 24Add a handful of spinach.
  25. 25Lower the heat.
  26. 26Lower the heat.
  27. 27Lower the heat.
  28. 28Crack eggs over the vegetables.
  29. 29Crack eggs over the vegetables.
  30. 30Crack eggs over the vegetables.
  31. 31Scramble the eggs, keeping the pan off the heat if it’s too hot.
  32. 32Scramble the eggs, keeping the pan off the heat if it’s too hot.
  33. 33Scramble the eggs, keeping the pan off the heat if it’s too hot.
  34. 34Stir in cheese.
  35. 35Stir in cheese.
  36. 36Stir in cheese.
  37. 37Plate up the eggs and garnish with parsley or basil.
  38. 38Plate up the eggs and garnish with parsley or basil.
  39. 39Plate up the eggs and garnish with parsley or basil.

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp coconut oil
  • 1 tbsp coconut oil
  • 0.5 cup onion chopped
  • 0.5 cup onion chopped
  • 0.5 cup onion chopped
  • 0.5 cup bell pepper chopped
  • 0.5 cup bell pepper chopped
  • 0.5 cup bell pepper chopped
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 cup mushroom
  • 0.5 cup mushroom
  • 0.5 cup mushroom
  • 1 cup spinach
  • 1 cup spinach
  • 1 cup spinach
  • 0.25 cup cheese shredded or grated
  • 0.25 cup cheese shredded or grated
  • 0.25 cup cheese shredded or grated
  • 2 free range eggs
  • 2 free range eggs
  • 2 free range eggs

Equipment

knifecutting boardpanwooden spatula

Tips

  • To avoid rubbery eggs, cook the scrambled eggs on low heat.
Vegetable Scrambled Eggs | Clip Recipe