This Southwestern Eggs recipe is a great way to add veggies into your diet!
I’m trying to add more eggs into my life. As I continue to eat healthier every day {I haven’t eaten anything processed in almost 2 years…and feel FABULOUS!} and actually charting my water & food intake that I need more eggs. Growing up I really wasn’t a huge egg eater other than the egg salad sandwich that was loaded with mayo.
The older I get the more respect I have for myself and what goes into my body. It seemed that every breakfast that I was making for my family was sugar based. I started seeing the same sugary breakfasts day after day.
Cinnamon Rolls.
Pancakes.
French Toast.
Cereals.
Toaster Strudels.
See the pattern here!
So while I have a love for veggies I decided to whip up this Southwestern Eggs breakfast for myself. I tell you what it took less time to make this than the mentioned breakfasts above (with the exception of the cereal).
Ingredients
1/4 c cherry tomatoes, halved
2 eggs, scrambled
1/4 of a medium onion, diced
1/2 (red, yellow, green) pepper, diced
1/3 c mushroom
1/2 c spinach, ribbon (you can do whatever cut you wish!)
salt & pepper to taste
In a large skillet toss in cherry tomatoes, medium onion, pepper and mushroom. Allow to cook for 3-5 minutes until broken down and onions are translucent. Sprinkle with salt and pepper. Add in the scrambled egg mixture and stir around. Once the eggs begin to cook toss in your spinach, you just want to heat the spinach up a bit and wilt down. Once the eggs are finished plate and serve with a fruit salad.
* I know a lot of folks don’t care for the mushroom or spinach. If you are nursing you may want to skip as they do cause gas and make for a upset baby!
Is this Southwestern Egg recipe going to be on your breakfast plate this week?
[…] a nice breakfast. These Homemade Baked Donuts should do or if you need something a bit easier these Southwestern Eggs are always a favorite of mine. If Mom enjoys a nice adult beverage, have a mimosa ready […]