Veggie & Prosciutto Scramble
Scrambled eggs are delicious, and even more delicious with some mixed vegetables. This Veggie & Prosciutto Scramble makes a quick and hearty breakfast any day of the week.
Scrambled eggs are one of my favourite things to make for breakfast because they're probably the quickest and easiest thing to whip up. All you need is a pan, really. Even better though is throwing in a few of your favourite veggies for added nutrients and pizzazz.
Got leftover veg in your fridge that you're moments away from throwing out? Throw 'em in a scramble.
Got a big head of kale and don't know what to do with it? Throw some in a scramble.
Feeling adventurous and wanna try something new? Make a veggie and prosciutto scramble.
Enjoy this veggie scramble any day of the week. Just double or triple the recipe if you're serving more than just yourself!
Veggie & Prosciutto Scramble
A colourful blend of veggies and fresh basil scrambled together with eggs and prosciutto. Easy-peasy and delicous.
Servings: 1
Ingredients
1 large kale leaf, finely chopped
1/8 cup baby tomatoes (about 3-4), diced
1/8 cup any other veggie that you like, diced (zucchini, bell pepper, mushroom)
1-2 slices prosciutto, cut into small pieces
2 fresh basil leaves, chopped
drizzle olive oil, avocado oil or butter (for cooking)
feta cheese *optional
Garnishes
2-3 fresh basil leaves
chili or red pepper flakes
sririacha or hot sauce
feta cheese *optional
Instructions
Add a drizzle of oil to pan and add chopped veggies, basil, salt and pepper.
Sautee over medium heat for about 10 minutes until veggies have softened.
While veggies are cooking, add sliced prosciutto to bowl with two eggs and whisk together well.
Pour egg mixture into cooked veggies and scramble gently for 1-2 minutes until egg is cooked.
Add scramble to plate, garnish with fresh basil leaves (so good!) and enjoy hot. I like adding a side of sliced avocado for an extra boost of healthy fats and to make the meal a little more satisfying.