Vegetable Scramble

This is a wonderful meal choice for any time of day but is excellent for brunch or breakfast. Flavorful and good for you. You can add in any combination of vegetables you like.

Ingredients

1 c roasted purple cauliflower

1 c roasted broccoli

1/2 c sauteed cremini mushrooms

Garlic scrambled eggs

1 avocado

Lemon or lime juice

1/4 c spiced nuts

Olive oil

Start by roasting the broccoli and cauliflower. Preheat the oven to 350 degrees. Cut the cauliflower and broccoli florets into even sized pieces. Place on a large baking sheet and drizzle with olive oil and season with salt and pepper. Bake at 350 degrees for about 20-25 minutes, flipping the vegetables halfway through.

While the vegetables are roasting, chop the cremini mushrooms in quarters and saute in olive oil until tender, about 7-9 minutes. Season with salt, pepper, and dried thyme. Remove from heat and next prepare the garlic scrambled eggs.

Once the vegetables are fork tender remove from the oven and assemble your delicious vegetable scramble. Add 2 cups of the roasted vegetables to a large serving bowl. Add about 1/2 cup of the sauteed mushrooms to the bowl. Then top with the scrambled eggs and a sliced avocado. Drizzle with olive oil, lime or lemon juice and then garnish with fresh herbs or spiced nuts.