Whole30 Mexican Vegetable Scrambled Egg Recipes

I am always looking for quick, healthy, filling and flavorful breakfast recipes. My Whole30 Mexican Vegetable Egg Scramble meet all of those criteria. I love to get as many vegetables and as much protein as possible in my breakfasts. This recipe is full of flavor and can be made a little spicy which I love. Adding peppers and spicy food has been shown to increase metabolism and help with weight loss which is another benefit of this breakfast. Adding cilantro adds flavor while also adds a detoxifier and we an all get a little help cleaning out our bodies. This recipe is Paleo, Whole30, gluten and dairy free but cheese can be added to increase the amount of calcium and some fat. I modify this recipe depending on the veggies that I have on hand. Other vegetables that are good additions are mushrooms and tomatoes.

Ingredients:

• Olive oil or ghee
• 1/2 onion chopped
• 1/2 bell pepper
• 1/4 to 1/2 anaheim pepper (depending on how spicy you would like it)
• 1/2 bunch fresh cilantro leaves removed from stems and chopped
• 5 eggs
• 1 tbsp. milk of your choice ( I use cashew milk)
• Salt and Pepper
• Avocado
• Your favorite salsa (optional)
• Shredded cheese (optional) (Omit if Paleo or Whole30)

Directions: Preheat skillet over medium heat add onion, bell pepper and anaheim peppers. Saute for a few minutes until onions begin to become translucent. In a bowl whisk eggs, milk, salt and pepper. Pour egg mixture over over veggies. Stir and scrape the bottom of the pan. Be sure not to overcook, when the eggs begin to cook continually stir ans remove before they are completely cooked. If you are adding cheese mix in at this time. Serve with avocado and your favorite salsa.     Whole30 Mexican Vegetable Scrambled Egg Recipes