Veggie Breakfast Scramble

Egg scrambles or omelette's are a great way to load up on veggies and get your day off to a healthy start. It's also a good use for any vegetables you want to use up before they spoil, which is what I was doing the morning I made this for breakfast. This egg scramble was packed with good stuff; avocado, tomato, onion, corn off the cob, and mushrooms. You can really throw whatever vegetables and/or meat you want into the egg scramble. To make it healthier you can use only egg whites, but I like to use a combination of whole eggs and egg whites. You can also always throw the egg scramble inside a warmed tortilla to make a breakfast burrito, yum! Keep reading to find out how to cook up this easy and nutrient filled breakfast this weekend.


Ingredients
2 teaspoons olive oil
1/4 cup mushrooms, chopped
1/4 cup onion, chopped
1 ear of corn on the cob, corn removed from cob (you can also use frozen corn)
salt
pepper

cumin

2 eggs

2 egg whites
1 T milk
hot sauce
1/4 cup cheddar cheese, shredded
1/2 avocado, pitted and chopped
1/4 cup tomatoes, chopped


Directions
Heat olive oil in skillet over medium heat. Add mushrooms, onion, and corn, and then sprinkle with salt pepper and a couple pinches of cumin. Saute for 5-7 minutes until tender and then set aside and cover to keep warm. Keep skillet ready to cook eggs.

Beat eggs, egg whites, milk, cheese, a few dashes of hot sauce (more if you can handle the spice), and a pinch of salt and pepper until combined. Add egg mixture to the skillet that is heated to medium heat. Let eggs set for a little less than a minute and then stir up with spatula. Repeat this until eggs are cooked through, about 2-3 minutes. Then add in both the vegetables that were already cooked, as well as the avocado and tomato. Serve immediately.