I feel like scramble is the most appropriate word to describe breakfast time.
Who has hours to cook up a delicious breakfast? {And if they do, is it still considered breakfast?}
I digress.
With a semi-toddler who is happy to try new things, I am staying on my toes trying to make sure I whip together healthy, balanced meals she and I can eat.
Enter the feta veggie breakfast scramble.
You can use any veggies you have leftover in the fridge for this scramble. I used zucchini, red pepper, tomatoes, and onion. I like to use more veggies than eggs so the veggies are bursting out of the scramble, and you get some in every bite. {Don't be shy with your veggies! }
It's quick, easy, and perfect for little baby fingers to pick up and feed themselves. And, if you've never tried feta cheese with your eggs, {like in this Quiche} you MUST. It's life-changing, really.
Feta Veggie Breakfast Scramble
2 eggs
1/2 zucchini, diced
1/2 tomato, diced
1/4 cup red onion, diced
1/2 red pepper, seeded and diced
1 clove garlic
Salt & Pepper, to taste
2 tablespoons feta cheese
1 tablespoon olive oil
In a saucepan, heat olive oil over medium heat until silky and coats the pan. Add zucchini, onion, red pepper, and garlic and sautee 2-3 minutes until translucent. Add tomatoes and sautee for 1 minute. Add feta cheese and toss around in the pan until it melts slightly. Crack eggs into pan (careful not to add shell!), and break the egg, scrambling it around with the veggies. Cook for 1-2 more minutes, stirring throughout until the egg is completely cooked. Serve and enjoy!
