Scrambled Eggs & Veggies

Start the morning right with a balanced combination of proteins and vegetables that are hard to resist after the smell of garlic and butter fill the kitchen.

Yield: 2 servings

4 eggs

1 tablespoon butter

1 garlic clove, pressed and finely chopped (optional)

2 fresh, small mushrooms, sliced or chopped

1/4 cup fresh broccoli crowns, kale, or spinach; finely chopped

1/2 tomato, chopped

1 tablespoon Daisy Sour Cream, or another starch-free variety (optional)

Real Salt or sea salt and pepper to taste

1. Whisk together the eggs and in a small bowl.

2. Sauté butter, garlic, mushrooms, on medium heat for about one minute or until garlic become clear.

3. Add eggs and broccoli, stirring constantly with spatula until eggs are cooked through.

4. Place eggs onto plate and add salt, pepper, tomatoes, and sour cream as desired.


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