Scrambled Egg Veggie Medley
Start your day with a delicious and wholesome scramble loaded with veggies and bursting with flavors. This diabetic-friendly breakfast recipe combines protein-packed boiled eggs with fresh tomatoes, onions, green onions, red pepper, and kale, seasoned with a touch of cinnamon. Served on toasted whole grain bread and finished with a sprinkle of cheese, it's a nourishing and satisfying start to your day.
ingredients
- 4 boiled eggs, peeled and chopped
- 1 medium tomato, diced
- 1/4 cup onion, finely chopped
- 2 green onions, sliced
- 1/4 cup red pepper, diced
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 4 slices of whole grain bread, toasted
- 1/2 cup kale, chopped
- 1/4 cup cheese, grated
steps
- 1.
In a non-stick skillet, lightly sprayed with cooking oil, sauté the onion, green onions, and red pepper until tender.
- 2.
Add the chopped eggs, tomato, and kale to the skillet, and season with cinnamon, salt, and pepper.
- 3.
Cook over medium heat, stirring gently until the eggs are heated through and the kale has wilted slightly.
- 4.
Toast the whole grain bread slices.
- 5.
Divide the egg veggie mixture equally between two slices of toast.
- 6.
Sprinkle with grated cheese.
- 7.
Serve warm and enjoy a nutritious, delicious, and satisfying breakfast!
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