Veggie Scramble #1

veggie-scramble-1Serves 1.


One small yellow squash, diced

Five Brussels sprouts, ends cut off then sliced thinly

1/4 c red onion, diced small

1 tbsp olive oil

two large eggs

1 tbsp heavy whipping cream

1/2 tbsp butter

1/4 avocado, sliced

Chili sauce (optional)


Saute squash, sprouts and onion in olive oil in a skillet over medium-high heat until desired doneness, stirring occasionally. Sprinkle with a little salt. I like the veggies to brown and caramelize a bit. Meanwhile, whisk the eggs with the cream and a bit of salt and pepper. Turn the heat down to medium low, scoot the veggies to one side of the pan and add the butter to the empty side. When the butter melts, pour in the eggs. Tilt the pan slightly so the eggs stay on their side. Stir slowly to form lumps. When the eggs are almost cooked through (still a tad shiny) stir the vegetables into them.

Serve with avocado and chili sauce on top. Green + red = Christmas everyday. It is a beautiful yummy mess.


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