These delicious scrambled eggs with veggies are perfect for a hearty breakfast or breakfast for supper!
1 lb mushrooms
1 tablespoon coconut oil or butter-flavored coconut oil
1 bunch green onions
1 bunch asparagus
1 pint of grape tomatoes
1 cup dairy-free cheese*
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 seasoning salt (optional) (Herbamare)
Start with a pound of mushrooms of your choice. Rinse the mushrooms and pat them dry, then chop them in a rough cut so the pieces aren’t too big or too small.
Heat a skillet over medium heat and melt a tablespoon of coconut oil or buttery coconut oil. Then spread the mushrooms out in an even layer in the skillet and leave alone for 5 minutes. Then stir occasionally while you begin chopping the rest of the veggies – green onions, asparagus, and grape tomatoes.
Add the chopped veggies to the mushrooms and continue cooking for 5-7 minutes until the veggies start getting tender. Add salt, pepper, and little seasoning salt if desired.
Pour 6-8 eggs over the cooked veggies and stir around frequently. Once eggs are cooked add in a cup of dairy-free cheese (optional) and stir until melted.
*Dairy-free cheese brands – Myoko or Daiya or use your favorite brand.
Keywords: breakfast skillet recipe, easy breakfast, gluten-free breakfast, dairy-free breakfast, veggie recipes