Name: Eggs with Sourdough Toast and Sautéed Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 1.25 cup liquid egg whites; 1 slice sourdough bread; 1 tsp grass-fed butter; 1 cup cremini mushrooms; 1 cup zucchini; 0.5 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

490 calories

Protein: 54g; 44% of calories
Carbs: 34g; 27% of calories
Fat: 16g; 29% of calories

Instructions

Prep 10 min · Cook 10 min

Wash and slice the cremini mushrooms, dice the zucchini into small cubes, and finely chop the red bell pepper.
In a large non-stick skillet, melt the grass-fed butter over medium-high heat.
Add the mushrooms, zucchini, and bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are tender and the mushrooms have developed a golden-brown color.
While the vegetables cook, whisk together the 2 large eggs and the liquid egg whites in a bowl until well combined. Season with sea salt, black pepper, and garlic powder.
Push the sautéed vegetables to one side of the skillet and pour the egg mixture into the empty side. Reduce heat to medium.
Gently fold the eggs with a spatula until they are soft-scrambled and just set, then incorporate them with the vegetables.
Place the sourdough bread in a toaster or under a broiler until crispy and golden.
Serve the egg and vegetable scramble immediately alongside the warm sourdough toast.

Nutrition

Ingredients

Instructions

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