This is really quick if you have frozen vegetables on hand. I usually grab a few bags of frozen organics when I'm out at Trader Joe's or Fresh & Easy so I'm never without a decent, healthy breakfast option. Also, it's great to buy a big bag of onions and slice and dice them all in one shot (while sniffling and crying), bag and freeze them.
This recipe consists of:
Frozen chopped spinach
Frozen bell peppers
Frozen sliced onions
Himalayan pink sea salt
Freshly ground pepper
Step 1: I Cheated. You Can, Too.
So I melted about a tablespoon of coconut oil in my skillet and thew in some veggies. Then I chopped up a hot link (but it's gluten-free with no MSG, SO IT'S OKAY, right??) and debated whether I should use that in a recipe meant for a Superfoods contest. I decided I probably shouldn't, but I did it anyway. When YOU make this recipe, don't add that, okay?
I cooked all that stuff over medium heat until the veggies were no longer frozen, but wished that I had used low heat because my nonstick ceramic skillet is no longer nonstick. Ugh.
I added about a 1/4 teaspoon each of salt and black pepper. Then I added about 1/2 teaspoon each of turmeric and powdered garlic. I would have used fresh garlic, but I ran out and was having a bad hair day and didn't want to go to the store.
Step 2: Add a Bunch of Eggs.
Add however many eggs you want, depending upon how many people will be slurping up this fine creation. Scramble those eggs into the veggies (and hot links, if you cheated, cheater), and cook until nothing looks runny.
Slap it on a plate and make it pretty! OmNomNom!