Rainbow Veggie Scramble

Wake up to the vibrant flavors of a Rainbow Veggie Scramble—a breakfast delight bursting with color and nutrients! In a sizzling pan, toss in a medley of frozen veggies, seasoned to perfection with a sprinkle of salt and pepper. As they sizzle and brown, pour in lightly beaten eggs, gently coaxing them to a creamy consistency. Sprinkle with shredded mozzarella cheese for that irresistible gooeyness. In just minutes, your scramble is ready to be spooned over slices of toasted whole wheat bread. It’s a nutritious, satisfying start to your day, bringing a rainbow of flavors to your breakfast table!

Prep Time: 10 min
Cook Time: 15 min

Ingredients:

  • 8 eggs, lightly beaten
  • 1 bag frozen veggie mix
  • 1 cup shredded mozzarella cheese
  • 4 slices whole wheat bread, toasted

Directions:

In a large, nonstick pan, heat a small amount of olive oil over medium-high heat. Add the frozen veggies, season with salt and pepper and cook until heated through and lightly browned.  Lower the heat to medium low, add the eggs to the pan and lightly push the eggs around so they start to cook. Cook for about 1-2 minutes or until eggs are just about set. Add mozzarella cheese, season with salt and pepper, then serve over toast.

Other Ways To Prepare This Meal:

Plant-based: Substitute the eggs for smashed chickpeas and add a little bit of turmeric powder.

Gluten-free: Use your favorite gluten-free bread instead of whole wheat.

Add spice: Serve with your favorite hot sauce or salsa.

Kid-friendly: Keep the veggies separate from the eggs.