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Summer Veggie Scramble

A simple breakfast that is full of protein, healthy fats and vegetables. This recipe is a perfect way to start your day whether that be a quick weekday breakfast or part of a weekend brunch. We used a number of seasonal and colourful vegetables, but you can substitute with whatever you have on hand. To serve, we recommend pairing the scramble with avocado and bacon and serving it over a bed of greens or piece of toast.

 

Summer Veggie Scramble

 

Gluten-Free, Dairy-Free, Vegetarian, Paleo-Friendly, Whole30

 

Prep Time: 10 minutes

Cook time: 10 minutes

Serves 2

 

Ingredients

  • 1 tablespoon Lee’s Ghee (Plain Jane)
  • 1 cup of chopped kale
  • 1 red or yellow bell pepper, diced
  • 4 eggs
  • 1 medium tomato, diced 
  • 1 green onion, thinly sliced
  • ¼ cup chopped cilantro leaves and stems
  • Sea salt and pepper, to taste

 

Directions

  1. Heat a pan over medium heat and add the ghee. Add the kale and red pepper, cook until the kale is wilted and vibrant green.
  2. In a small bowl, whisk the eggs. Stir in the tomato, cilantro and green onion.
  3. Add the egg mixture to the pan and season with salt and pepper. Cook, stirring occasionally, until eggs are set, approximately 5 minutes. 
  4. Serve immediately.

| by Megan Woroch