Veggie Egg Scramble

I will admit this is not the fanciest Meatless Monday dish, but it just may be one of my favorites 🙂 It is so easy and the best part is hat you can use whatever you have in your fridge!  It’s packed with protein and it’s a great way to get your servings of veggies in for the day.  I made my family grilled shrimp for dinner and since I don’t eat any seafood, I made this for myself.  I know, I know, I am so boring.  Yeah, I’ve heard it all before.  I’ll take this over seafood ANY DAY.  Well, I guess I’d even take burnt toast over seafood but you get the idea.

Back to my dinner….so simple.  Yummy.  Try it.

• 1 cup of chopped broccoli
• 1/2 cup sliced grape tomatoes
• 1 Tablespoon grapeseed oil
• 1 clove garlic, chopped
• fresh basil
• 1/2 teaspoon sea salt
• 1 teaspoon oregano
• 1 Tablespoon shredded cheese of your choice (I used manchego)
• 1 whole egg, 3 egg whites

Instructions

1. Place oil and garlic in saute pan.  Add veggies and seasonings and cook until they are still crunchy.
2. While veggies are cooking, place egg and egg whites in a bowl and whisk them until frothy.
3. Pour eggs into saute pan and continue to mix thoroughly while eggs form and scramble.  * I like my eggs cooked WELL but cook until your desired consistency.
4. ENJOY 🙂

YUMMY!

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