Healthy Veggie Scramble

By Ashley Miers

INGREDIENTS

4 organic/pasture raised eggs
1/2 zucchini, chopped in quartered pieces
2 shiitake and 2 button or crimini mushrooms, washed and sliced
1/4 onion, diced
1 cup frozen or fresh chopped spinach
2 Tbsp grass fed organic butter

PREPARE

1.     Heat medium non-stick pan over medium-low heat. Crack eggs into a bowl or measuring cup and beat well.

2.     Melt butter and add onions. Cook, stirring, until translucent (1-2 minutes).

3.     Add mushrooms and cook, stirring, 1-2 minutes more.

4.     Add zucchini and cook, stirring, 1-2 minutes more.

5.     Once the onions, mushrooms, and zucchini are soft, add spinach and cover the pan with lid. Cook, stirring occasionally, until spinach is bright green and soft (this will take longer for frozen spinach).

6.     Add the eggs to the pan of vegetables and cook, stirring frequently, until eggs are set/cooked through.

7.     Divide veggie scramble between two plates (serves two), and serve with fresh fruit and/or pomegranate guacamole.