INGREDIENTS:

• Eggs
• Vegetables of your choice (e.g., bell peppers, onions, tomatoes, spinach, mushrooms)

INSTRUCTIONS:

1. HARD BOILED EGGS: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once the water boils, reduce the heat to low and let the eggs simmer for about 9-12 minutes, depending on desired doneness. Remove the eggs from the heat and transfer them to a bowl of ice water to cool. Peel the eggs before serving.
2. SCRAMBLED EGGS: Crack the desired number of eggs into a bowl and whisk them together. Heat a non-stick skillet over medium heat and add a little oil or butter. Pour the whisked eggs into the skillet and let them cook for a few seconds until they start to set. Gently scramble the eggs with a spatula until they reach your desired consistency.
3. POACHED EGGS: Fill a shallow saucepan with water and bring it to a gentle simmer. Crack an egg into a small cup or bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide the egg into the center of the whirlpool. Poach the egg for about 3-4 minutes until the whites are set but the yolk is still runny. Remove the poached egg with a slotted spoon and drain off excess water before serving.
4. VEGGIE OMELET: Dice the vegetables of your choice into small pieces. Whisk the desired number of eggs in a bowl and season with salt and pepper. Heat a non-stick skillet over medium heat and add a little oil or butter. Pour the whisked eggs into the skillet, then sprinkle the diced vegetables over one half of the eggs. Let the omelet cook for a couple of minutes until the eggs are set. Fold the other half of the omelet over the vegetables and cook for an additional minute until fully set. Slide the omelet onto a plate and serve.
5. BREAKFAST VEGGIES: Saute or roast your preferred vegetables in a pan or oven until they are tender and slightly caramelized. Common breakfast veggies include bell peppers, onions, tomatoes, spinach, and mushrooms. Season the vegetables with salt, pepper, and any other preferred spices.

Allergies:

Gluten-free (GF)
Dairy-free (DF)
Egg-free (EF)
Shellfish-free (SF)

Here are some variations of the egg breakfast with veggies recipe:

1. Cheese Lover’s Omelet: Add shredded cheese (e.g., cheddar, mozzarella, feta) to the omelet filling before folding it over. The melted cheese adds a rich and savory flavor to the omelet.
2. Mediterranean Scramble: Sauté diced tomatoes, bell peppers, onions, and spinach in olive oil with a pinch of dried oregano and garlic powder. Scramble the eggs with the cooked veggies and serve with a dollop of Greek yogurt and a sprinkle of fresh herbs like parsley or basil.
3. Mexican Breakfast Tacos: Scramble the eggs with diced bell peppers, onions, and cooked black beans. Add a dash of cumin and chili powder for a Mexican twist. Serve the egg mixture in warm tortillas and top with avocado slices, salsa, and a squeeze of lime.
4. Spinach and Mushroom Frittata: Instead of making an omelet, prepare a frittata by whisking the eggs with sautéed spinach, mushrooms, and onions. Transfer the mixture to an oven-safe skillet and bake until the frittata is set. Top with grated Parmesan cheese before serving.