Start Your Day Right: Microgreen & Veggie Breakfast Scramble
Good morning, breakfast lovers! 🌞 If you’re on the lookout for a morning meal that’s as nutritious as it is delicious, you’ve come to the right place. Today, we’re whipping up a Microgreen & Veggie Breakfast Scramble—a vibrant and satisfying dish that will give you the energy boost you need to kickstart your day.
Why Microgreens for Breakfast?
Microgreens are more than just a trendy garnish; they’re packed with essential vitamins, antioxidants, and minerals. These tiny greens can transform your breakfast from ordinary to extraordinary, adding both flavor and nutrition. Incorporating microgreens into your morning routine is a simple way to up your intake of greens and enjoy a fresh start to your day.
Ingredients:
- 1 cup mixed microgreens (such as spinach, arugula, or kale)
- 4 large eggs
- 1/4 cup milk (or a dairy-free alternative)
- 1/2 cup bell pepper, diced
- 1/4 cup onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded cheese (cheddar, feta, or your favorite)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 teaspoon paprika (optional)
- Fresh herbs (like parsley or chives), for garnish (optional)
Instructions:
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Prepare the Veggies: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and chopped onion. Sauté for about 3-4 minutes, or until the vegetables are tender and fragrant.
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Add Tomatoes: Toss in the cherry tomatoes and cook for another 2 minutes, just until they start to soften.
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Whisk the Eggs: In a bowl, whisk together the eggs, milk, salt, pepper, and paprika (if using) until well combined.
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Cook the Eggs: Push the sautéed vegetables to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side and pour in the egg mixture. Let it cook undisturbed for about 1-2 minutes until the edges start to set.
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Scramble and Combine: Gently stir the eggs and vegetables together, cooking until the eggs are fully cooked but still soft and creamy. Sprinkle the shredded cheese over the top and let it melt into the scramble.
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Add Microgreens: Just before serving, fold in the microgreens. They’ll wilt slightly from the heat, adding a fresh and vibrant touch to your scramble.
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Garnish and Serve: Garnish with fresh herbs if desired, and serve your scramble hot. It pairs beautifully with whole-grain toast or avocado slices for a well-rounded breakfast.
Tips and Variations:
- Protein Boost: For extra protein, add cooked chicken, tofu, or bacon bits.
- Veggie Variety: Feel free to swap out the bell peppers and tomatoes for other vegetables like spinach, mushrooms, or zucchini.
- Spicy Kick: Add a dash of hot sauce or some red pepper flakes for a bit of heat.
Final Thoughts:
This Microgreen & Veggie Breakfast Scramble is not only delicious but also packed with nutrients to start your day on the right foot. It’s an easy, versatile recipe that you can customize based on your taste preferences and what you have on hand. Plus, it’s a great way to incorporate microgreens into your diet and enjoy their health benefits.
Give this recipe a try, and let me know how it turns out! Share your variations or tips in the comments—I’d love to hear how you make this breakfast scramble your own.
Happy cooking and enjoy your nutritious breakfast! 🍳🌱
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