Veggie-Loaded Scrambled Eggs (Healthy GLP-1 Breakfast)
Load up on healthy proteins and fats with this easy GLP-1 friendly breakfast dish
Ingredients
For the Scrambled Eggs
- 6 large eggs
- 2 tbsp unsweetened almond milk (or milk of choice)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach, roughly chopped
- 1/4 cup diced bell pepper (any color)
- 1/4 cup diced red onion
- 2 tbsp shredded cheese (cheddar, mozzarella, or feta)
- 1 tbsp olive oil or butter
- 1/4 tsp garlic powder
- Salt and pepper to taste
Optional Add-Ins
- Mushrooms, sliced
- Zucchini, diced
- Fresh herbs
- Hot sauce or salsa
Instructions
- Prep the vegetables: Halve the cherry tomatoes, roughly chop the spinach, and dice the bell pepper and red onion.
- Whisk the eggs: Crack those eggs into a bowl, add the almond milk, garlic powder, salt, and pepper. Whisk hard until it's all combined and slightly frothy.
- Heat the pan: Medium heat is your friend here. Add the oil or butter and let it melt, swirling to coat the pan.
- Sauté the vegetables: Add the bell pepper and red onion first. Cook for 2-3 minutes until they soften and the onions turn translucent.
- Add tomatoes and spinach: Toss in the cherry tomatoes and spinach. Cook another 1-2 minutes until the spinach wilts down to almost nothing and the tomatoes start to burst. The spinach will reduce dramatically in volume.
- Pour in the eggs: Lower the heat to medium-low. Pour the egg mixture over the vegetables and let it sit undisturbed for about 30 seconds.
- Scramble gently: Use a rubber spatula to push the eggs from the edges toward the center, creating soft curds. Keep doing this, stirring occasionally, until the eggs are mostly cooked but still look slightly wet. Takes about 2-3 minutes total.
- Add cheese and finish: When the eggs are about 90% done and still look a bit glossy, pull the pan off the heat. Sprinkle the cheese over top and fold it in gently.
- Serve immediately: Divide between two plates and eat right away. Scrambled eggs are always best fresh and hot!