Last updated on Jan 13th, 2021 at 02:14 pm

Whip up this Veggie Scrambled Eggs recipe for a protein packed breakfast

2 eggs – cage free
1 cup Asparagus, chopped
Handful Spinach, chopped
1/2 cup Spring Onion, chopped
1 Tbs. Olive Oil, unfiltered
Sea Salt and Ground Black Pepper to taste

1/2 Tbs. Grated Pecorino Romano Cheese
1 Tbs. Black Sesame Seeds
A few mint leaves

On the side:
Sauteed Shiitake Mushrooms
Fresh Yellow and Red Cherry Tomatoes

How to
Wash all the vegetables and chop.

Put olive oil in the pan and saute vegetables for minute or two; Lightly (pinch) season with sea salt and pepper.

In a meanwhile mix eggs in a separate bowl and pour over sauteed vegetables.

Cut mushrooms in quarters or halves and add them to another saute pan with just few drops of olive oil and a pinch of sea salt. Let them saute for minute.

Take them off and serve along the scrambled eggs.

Cut tomatoes into halves, and add on the side.

Sprinkle Everything with black sesame seeds and grated pecorino romano Cheese (pecorino is sheep cheese)

Add a few leaves of mint for the kick of aroma and presentation.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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