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Scrambled Egg Bowl

Scrambled Egg Bowl

Scrambled Egg Bowl with grilled Red Peppers, zucchini and mushrooms.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 meal
Course: Breakfast
Cuisine: Eggs
Ingredients Method Notes

Ingredients
  

  • 2 Eggs
  • 1 Red Bell Pepper Yellow or Orange bell peppers are fine too. Green peppers are a little rough for breakfast.
  • 2 cups Mushrooms
  • 1 Zucchini
  • 1 Onion optional
  • 2 slices bacon
  • 1 tablespoon shredded cheddar cheese
  • 2 tablespoons olive oil
  • Salt & Pepper To taste

Method
 

  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.
    Scrambled Egg Bowl Ingredients
  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.

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.