Paleo Breakfast: Italian Vegetable Scramble Recipe

30 Days of Paleo Breakfast Meals

(Day 10)

Italian Vegetable Scramble Recipe

Scrambled, boiled and fried eggs are all great options for a nutritious paleo breakfast, but these can soon become dull unless you change things up to keep the recipes fresh. Here we are making scrambled eggs but adding in plenty of other colors and flavors to stimulate the appetite.

We are using mushrooms, green onion, bell pepper and tomato, along with some basil, but you can use any kind of vegetables you like. Kale or spinach would work nicely in this recipe, or you could add zucchini, or something dense like sweet potato or carrot cubes (but pre-cook those first). Swap the basil for parsley or rosemary if you like, or use lard or olive oil in place of the coconut oil.

This recipe makes enough for one serving, but if you are serving 2 people, why not add half an avocado to each plate and garnish the vegetable scramble with a sprig of basil? No one could possibly say no to such a colorful, appealing breakfast.

What You Need:

1 teaspoon coconut oil
1/2 cup sliced mushrooms
1 sliced green onion
1/4 cup yellow bell pepper
1 chopped, de-seeded, small fresh tomato
A few shredded basil leaves
2 eggs
Salt and black pepper, to taste
1 teaspoon balsamic vinaigrette (optional)

How to Make It:

Melt the coconut oil in a pan over a medium heat, then add the mushrooms, green onion, bell pepper and tomato. Stir and cover the pan, then cook for 3 minutes, stirring once or twice.

Add the basil and stir again, then push the vegetables to one side and add the eggs with some salt and black pepper. Scramble the eggs until they are nearly set, then stir them with the vegetable mixture, and cook for another minute or 2. Serve drizzled with a little vinaigrette if liked.

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Save Print Paleo Breakfast: Italian Vegetable Scramble Recipe Author: CavemanDietBlog.com   Ingredients

• 1 teaspoon coconut oil
• ½ cup sliced mushrooms
• 1 sliced green onion
• ¼ cup yellow bell pepper
• 1 chopped, de-seeded, small fresh tomato
• A few shredded basil leaves
• 2 eggs
• Salt and black pepper, to taste
• 1 teaspoon balsamic vinaigrette (optional)

Instructions

1. Melt the coconut oil in a pan over a medium heat
2. Add the mushrooms, green onion, bell pepper and tomato.
3. Stir and cover the pan
4. Cook for 3 minutes, stirring once or twice.
5. Add the basil and stir again, then push the vegetables to one side and add the eggs with some salt and black pepper.
6. Scramble the eggs until they are nearly set, then stir them with the vegetable mixture
7. Cook for another minute or 2.
8. Serve drizzled with a little vinaigrette if desired.

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