Here’s another guest post from Anne Crone of Big Sky Vernon. Enjoy!!
Are you tired of the same old “go-to breakfast”?? Here’s something to start your morning off on a healthy but yummy note! This Paleo meal is gluten free and comes from the kitchen of Nicole, one of our Vernon Extreme Team members.
Veggie Scramble
Serves 2 adults
Extra virgin olive oil (EVOO) cooking spray
One large sweet potato – cut into small chunks
1 cup of chopped onions
1 cup of chopped broccoli
½ cup diced tomatoes
2 large eggs
6 egg whites (if you don’t want the extra work, use liquid egg whites!)
(You can pre-roast your sweet potato beforehand, or cook them when preparing the rest of the meal.)
Spray a medium to large sauté pan with the EVOO cooking spray and add the onions. Stir until they are golden brown. Season with sea salt and black pepper. (5 to 6 minutes)
Add the chopped sweet potato and 2-3 tablespoons of water. Cover and cook over medium-low heat, stirring occasionally for 4 – 6 minutes. Add the chopped broccoli and continue cooking until crisp and tender, another 4 to 6 minutes.
When the sweet potato and broccoli are done add the diced tomatoes and stir to heat through.
While the sweet potato and broccoli are cooking, in a separate bowl mix 2 eggs and 6 whisked egg whites. Feel free to add any extra seasonings you’d like. When the veggies are done, pour the egg mixture evenly over the veggies and scramble while cooking through.
Serve immediately. Enjoy
Per Serving
Calories: 298
Fat: 5g
Carbs: 40g
Protein: 21g
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