Low Carb Veggie & Egg Scramble

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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Noreen's Kitchen

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Ingredients

6 eggs
1/4 cup water
2 tablespoons milk
2 to 3 cups mixed baby spinach & kale
1/4 cup roasted red pepper, diced
1/4 cup sweet onion, diced
1 clove garlic, minced
1/2 cup mushrooms, chopped
1/2 cup grape tomatoes
1/4 cup Chevre' (soft goat cheese)
Salt and pepper to taste1 tablespoon coconut oil or butter

Step by Step Instructions

Whisk eggs, milk and water together. Season with salt and pepper to taste. Set aside.

Melt butter or coconut oil in a large skillet.

Add onion, pepper, garlic and mushrooms and sautee until soft.

Add kale and spinach to the pan with the other vegetables and cook until greens are wilted.

Add egg mixture to the pan and cook like scrambled eggs, continuing to move around until the eggs are cooked to your desired consistency.

Turn heat off and dot the top of the eggs with the goat cheese. The residual heat will help to melt the cheese.

Serve with grape tomatoes if desire.

I do not like to cook the tomatoes in with the rest of the veggies because they let off a lot of water that causes the eggs to get mealy and not fluffy. Just a personal preference. So I add them to the eggs when I plate them.

Enjoy!