Roasted vegetable scramble
Roast
Roasting
Roasted zucchini, yellow squash, and carrots interwoven with your spinach-infused scrambled eggs makes for a nutritious breakfast. Add avocado for a real good time! You’re looking at the very breakfast I’ve been eating almost every day for the last 2 months. As you know, I’m on team savory when it comes to breaking the fast, and I always go for a veggie-packed scramble or omelette. Traditionally, I saute the vegetables prior to scrambling them, but lately the roasted version has been doing me well. I simply chop up a zucchini squash, yellow squash, and a carrot and roast for 20 minutes at 425.
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