Prep 5 mins
Cook 5-7 mins
Total Time: 12 mins
Gluten Free
INGREDIENTS
DIRECTIONS
1. Dice and chop all vegetables. Set vegetables aside.
2. Crack all three eggs into small bowl. Beat eggs with whisk for approximately 30 seconds. Adding air to the eggs will make them light and fluffy.
3. Add approximately 1 tablespoon of extra virgin olive oil to a medium-sized pan. Turn on medium heat.
4. When oil starts to heat, add onions; saute for 1-2 minutes. Keep onions moving, do not let them burn.
5. Add the rest of the vegetables to the pan. Saute for another minute or two.
6. Pour whisked eggs into the pan with vegetables.
7. Scramble eggs with vegetables until they are cooked to desired firmness.
Immediately remove from pan.
8. Season with a few twists of fresh ground pepper.
9. Squeeze the juice of half a lemon over the top of the vibrant scramble.
Chef Notes:
The fresh lemon juice will brighten this simple dish and bring out the fresh flavor of the eggs and the vegetables. The lemon juice replaces any need for salt as a seasoning.
*This recipe is Paleo-friendly.
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free