I eat the same thing for breakfast and lunch every single day. A vegetable and egg scramble.
Reason number one I eat this same thing every day? Because it’s healthy.
Reason number two is because it’s mindless. It’s one less decision I have to make every day, I know exactly what to buy from the grocery store every week, and a yummy, filling meal is always in the fridge ready to heat up when it’s lunch time.
If I don’t make this in the morning, I eat an entire sleeve of Ritz crackers, or a bowl of cereal for lunch. So that’s a little extra boost of motivation to make it in the morning!
Also, another huge bonus of this recipe is that it’s completely customizable – you can add or sub any vegetable or meat in here to switch it up. I’m always tossing extra veggies or meats in so they don’t go to waste in my fridge.
Here’s the recipe:
Vegetable and Egg Scramble Breakfast and Lunch
makes 2 servings
yellow onion, grated or finely diced
1 yellow squash, chopped
1 zucchini squash, chopped
2 medium size mushrooms, chopped
1/4 bell pepper, chopped
2 large eggs
fresh cheese (I use cotija, but feta would be great too)
salsa (or Sriracha sauce)
optional: 1/2 link chicken sausage (or whatever meat you’d like), chopped
Heat 1/2 tablespoon of olive oil in a pan. Add your onion to the pan (I like to grate mine with a cheese grater so it’s very fine and I don’t get crunchy chunks) and saute for about thirty seconds.
Add the remaining vegetables and saute until almost crisp tender.
Add the meat, if you’re including it, and heat through.
Crack the two eggs over the vegetables and scramble in until they’re cooked through.
Scoop half of the stir fry onto a plate, top with fresh cheese and salsa, and serve immediately!
Save the other half in a tupperware (without the cheese and salsa) and store in the refrigerator. When you’re ready to eat it, heat in the microwave and then top with cheese and salsa.