Roasted Vegetable Breakfast Scramble

Roasted Vegetable Breakfast Scramble
By The Righteous Kitchen

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This is such a simple recipe, that I almost didn’t post it. Like most people, I like a quick breakfast, but it has to be healthy. This recipe utilizes leftover roasted vegetables. I often have leftover roasted vegetables, and I incorporate them, in my recipes. As fast as you can fry an egg, you can make this breakfast. It’s quick, healthy, and satisfying.

 

Looking for healthy breakfast ideas? How about salad for breakfast, with this delicious Breakfast Salad Bowl! A beautiful start to the day.

Feeling a little fancy? Try this beautiful Lemon And Cherry Yogurt Parfait. This breakfast doubles as a dessert.

ROASTED VEGETABLE BREAKFAST SCRAMBLE

INGREDIENTS:
1 Tablespoon vegetable oil
1 Cup roasted vegetables
2 eggs, whisked

DIRECTIONS:
Heat skillet, or griddle, with vegetable oil, over medium high heat. Warm vegetables. Pour eggs over vegetables. Stir, and flip eggs, as they form. Serves 1.

This healthy skillet breakfast recipe yields one satisfying serving. Calculated for the full plate, it contains approximately 310 calories, 23 grams of total fat, 12 grams of carbohydrates, 3 grams of dietary fiber, and 14 grams of protein. These nutritional values are based on one tablespoon of vegetable oil, a one-cup blend of standard leftover roasted vegetables (such as bell peppers, onions, and zucchini), and two large whisked eggs.

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