Build a Better Scramble

Classic scrambled eggs, but better! Eggs are a fantastic base for adding all kinds of additional veggies and flavors. I challenge you to think outside the box and start adding some new foods to your scrambled breakfast. If you haven't already learned about why adding more plants to your meals is important, take a moment and pop over to my post that talks about just that!

My favorite add-ins to scrambled eggs:

- Spinach + White Beans (pictured below)

- Sautéed portobello mushrooms

- Sautéed bell peppers + onions + black beans

- Kale + Sundried tomatoes

Don't limit yourself! Get creative. Look in your fridge, and use up what you have! Use left-over roasted vegetables, or top with freshly sliced tomatoes or salsa.

Spinach + White Bean Scramble

This recipe is what I like to refer to as a "no-recipe" recipe. The amounts are very loose and should be adjusted to your own taste or preference. Modify ingredients to what you have available.

Ingredients:

- Olive oil

- 2 handfuls of fresh spinach

- 1/4 cup white beans

- 2 whole eggs

- Splash of milk

Method:

1) Crack eggs in a bowl. Add a splash of milk and stir with a whisk or fork until well mixed

2) Preheat pan over medium heat; drizzle with olive oil

3) Add spinach to heated pan. Sautee until wilted

4) Add beans, stir until heated through (about 1 minute)

5) Add eggs to pan. Cook, stir intermittently until eggs are cooked through

6) Enjoy! Serve with whole grain toast.