The Spicy Portabella Vegetable Scramble

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Here is a recipe for scrambled eggs and vegetables, made with a little spice. This is for 1 serving, and great as a low-carb breakfast, lunch, or dinner.  Here we go….

2 teaspoons extra virgin olive oil

1/ 2 cup raw broccoli, cut into bite-size pieces

1 medium portabella mushroom, cut into bite -size pieces

1/3 onion, sliced into thin pieces

1/2 medium zucchini, cut into bite-size pieces (try a little piece first,  to make sure it’s not bitter)

2 tablespoons of jalapeño slices

2 eggs, beaten (or 6 egg whites)

salt, pepper, garlic powder, oregano (used sparingly, to taste)

1/2 small tomato, chopped

Italian blend shredded cheese, optional

non stick pan or skillet

Sauté all veggies in pan (except tomato) with olive oil, for about 5 minutes, on medium heat. Add beaten eggs, and cook until solid, for about 2 minutes, or a little longer, if needed, mixing it a little bit here and there. Season to taste. Add tomato. Mix well. Add cheese, if desired. That’s it. Enjoy!!!  ♡

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