Scrambled Egg Bowl
Scrambled Egg Bowl with grilled Red Peppers, zucchini and mushrooms.
Servings Prep Time
1meal 10minutes
Cook Time
10minutes
Servings Prep Time
1meal 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Slice peppers, mushrooms and zucchini. If using onion, slice it also. Add olive oil to a pre-heated frying pan and add peppers, mushrooms and zucchini. Season with salt and pepper. Cook for 5-10 minutes until desired firmness of the vegetables has been reached and set aside.
  2. Crack 2 eggs into a bowl and beat with a fork or a hand mixer. Spray a preheated frying pan with cooking spray and pour egg mixture in. Lightly scrape the pan with a spatula to form curds. Continue doing this until the eggs are no longer in liquid form (2-5 minutes).
  3. Add eggs, bell pepper, mushrooms, zucchini, onion (optional) and bacon to a bowl. Top eggs with shredded cheddar cheese. Salt and pepper to taste.
Recipe Notes

Note: Large batches of vegetables can be prepared in a grill basket on the BBQ and stored in the fridge for about a week. The vegetables will have nice char to them when cooking on a BBQ. When ready to use, reheat the grilled vegetables in a frying pan before scrambling the eggs.

This is especially helpful when you don’t have time during the week before work or school to grill the vegetables. Reheating in a frying pan will only take a few minutes.