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Vegetable Breakfast Scramble

Posted by LoveandZest
December 11, 2014
Featured in: Athlete Eats
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This Vegetable Breakfast Scramble recipe is ready in 5 minutes and an easy way to up your veggie intake!

by Kristina LaRue, RD, CSSD

We have heard it time and time again: “Make sure to get in a serving of vegetables at each meal”. But how many of us actually accomplish this? Getting enough veggies in your diet is no easy task. They take time to prepare, can go bad quickly, and can sometimes taste bland. There’s a method to this madness though.

Vegetables are an amazing source of pure, whole, unprocessed nutrients that can’t be imitated, no matter how hard the food industry tries. They are the original multivitamin!

Vegetables are rich in (to name a few!):

  • Potassium
  • Fiber
  • Folate
  • Vitamin A
  • Vitamin C

All of which help to maintain healthy blood pressure, decrease bone loss, improve digestive function, form red blood cells, keep eyes and skin healthy… the list goes on! They help fuel you for your workouts, improve your performance, and are crucial for recovery.  So how can we find a way to get more veggies in our diet?!

Most people typically have an easier time getting their veggies in at lunch and dinner, but the trickiest one is definitely breakfast, which just so happens to be the most important meal of the day. But not to worry, I have some ideas for you!

  1. Smoothies. Smoothies are a great way to get in some nutrient-dense spinach and kale. Blend with some fruit and you can’t even taste it!
  1. Juice. Juicing is another easy way to get some benefits of veggies in the morning. You won’t get as much fiber, but you will still get plenty of vitamins, minerals, and enzymes. Some great juicing veggies are: carrots, cucumber, celery, kale, beets, and parsley.
  1. Omelets and Scrambled Eggs. Nothing goes better with eggs than veggies! This is the best and easiest way to get a variety of vegetables in your breakfast. Takes too much time? Try my Vegetable Breakfast Scramble! It took all of 5 minutes to toss together in the morning!

How do you get your breakfast veggies on?

This Vegetable Breakfast Scramble recipe is ready in 5 minutes and an easy way to up your veggie intake!

You can whip up this easy Vegetable Breakfast Scramble in just 5 minutes!
This Vegetable Breakfast Scramble recipe is ready in 5 minutes and an easy way to up your veggie intake!

Vegetable Breafkast Scramble

Yield

serves 1

Ingredients

  • ½ cup roasted veggies {here I did purple potatoes, broccoli, and cauliflower}
  • 1 egg
  • ½ ounce cheddar cheese
  • 1 veggie breakfast sausage patty
  • optional mix ins: tomatoes, avocado, fresh herbs, shredded spinach

Directions

  1. Roast veggies in a 425 degree oven, on a big sheet pan lined with parchment paper. Dice vegetables up in bite sized pieces and roast them for 25-45 minutes depending on the veggie.
  2. Scramble egg and top with cheddar cheese.
  3. Heat veggie sausage in the microwave according to package directions.
  4. Add all ingredients to a bowl and top with favorite mix ins!

Print this recipe

LoveandZest

LoveandZest
Kristina LaRue is the author of the ATHLETE EATS on HealthyAperture -- a feature that hopes to inspire creativity in the kitchen to fuel active lifestyles! As a board certified sports dietitian, Kristina cooks up healthy menus for collegiate and professional athletes in her day job. In authoring Athlete Eats, she shares simple, energizing recipes designed for the athlete and hopes readers will learn sports nutrition tips along the way so that they can be their best self and fuel for performance. Kristina is a Registered & Licensed Sports dietitian for the Orlando Magic and University of Central Florida Athletics. She provides nutrition services for Tara Gidus Nutrition Consulting and works in the treatment of eating disorders with Joyful Nutrition. She is a co-author of The Flat Belly Cookbook for Dummies and the blogger behind Love & Zest where she shares recipes, life, and nutrition. She graduated from Auburn University with a Bachelor’s Degree in Nutrition and Dietetics and completed her dietetic internship at Oakwood University in 2011. She loves running and training for marathons and triathlons, gardening, creating (mostly healthy) recipes, decorating, blogging, photography, and volunteering with the women’s recovery ministry at her church. On the weekends you can find her at the Farmer’s Market or a local coffee shop spending quality time with her husband, Eric.
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