Roasted Vegetable Scramble
A vegetable-infused scramble is a delicious breakfast, loaded with nutrients!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2 people
Author: Julia
- 1 tablespoon avocado oil or olive oil
- 1 medium zucchini squash halved lengthwise and chopped
- 1 medium yellow squash halved lengthwise and chopped
- 2 carrots peeled and chopped
- 4 cups baby spinach loosely packed
- 6 large eggs well beaten.
- sea salt to taste
- 1/2 ripe avocado sliced
Preheat the oven to 420 degrees F. Place chopped zucchini squash, yellow squash, and carrots on a large baking sheet and drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss everything together until the vegetables are well coated. Spread vegetables into a single layer on the baking sheet. Roast 20 to 25 minutes in the preheated oven, until golden brown. Remove from oven.
Heat a medium-sized skillet over medium heat with enough oil to lightly coat the surface, about 2 teaspoons. Add the baby spinach and cover. Cook, stirring occasionally, until wilted, about 2 minutes. Transfer the roasted vegetables to the skillet. Evenly pour the beaten eggs over the vegetables and sprinkle liberally with sea salt. Allow eggs to sit untouched for 1 to 2 minutes. Use a spatula to flip the eggs and cook another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through.
Serve scramble with fresh fruit and sliced avocado
Serving: 1grams