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Vegetarian Breakfast
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Cooking instructions
* Step 1
Slowly heat up a cast iron pan to medium low. In the meantime, mix eggs in a bowl and set side. Dice veggies to your liking. Small potato cubes (< 1/2") are easiest to brown on a pan and what I prefer.
* Step 2
Add oil to heated cast iron and cook eggs to your liking. I like medium low for a cast iron for scrambled eggs because it doesn't burn the eggs and it's easier to get fluffy scrambled eggs. I learned from a friend who is a chef at a breakfast restaurant that adding a small amount of milk helps you get fluffier scrambled eggs. Season to taste, I love oregano on my eggs. Set eggs aside.
* Step 3
Bring up heat to medium high and add oil. Add potatoes and cook all around. When the potatoes are brown ~70% of the way around add butter, garlic, onions and mushrooms. Season to taste. Stir constantly. I typically cook until the garlic gets on the darker end because it adds a bit of crunchy garlic texture in each bite that I like, but it's always up to you. Place on plate next to eggs.
* Step 4
Slice the avocados and place next to everything.
* Step 5
Garnish if desired and serve immediately. Enjoyed best next to an open window with a morning breeze, no technology, and a cup of coffee.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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