I love starting my day with a vitamin-packed meal that’s rich in protein. Since I generally do intermittent fasting from breakfast through dinner, I really need something like this breakfast scramble to keep me going for all of those hours. This breakfast scramble, which is packed with nutritious vegetables, is one of my favorites.
It combines several different color vegetables, each of which brings its own vitamins and minerals to the dish, as well as two of my favorite superfood ingredients: turmeric and coconut oil. Turmeric is a powerful antioxidant packed with vitamins, but its power is only unleashed when it’s combined with black pepper and some sort of fat, in this case, coconut oil, which is a medium-chain fatty acid that has been clinically proven to help reduce belly fat. Plus, it adds a really lovely tropical flavor to this dish. If you’re avoiding all vegetable fats, you could just as easily make this scramble with butter or schmaltz.
You can make the scramble starting from raw veggies, as I have here; it doesn’t take nearly as long as you would expect when you cut them very finely. However, if you don’t have much time in the morning, you can just as easily roast your veggies the night before and add them to the pan with the eggs for a 5-minute version of this dish.
Turmeric Veggie Breakfast Scramble
Prep Time: 10 minutes | Cook Time: 10 minutes
Serves 1
Ingredients
- 2 small sweet potatoes (about 1 1/2 cups total)
- 1/2 head broccoli
- 1 jalapeño
- 1 tablespoon coconut oil
- 1 teaspoon turmeric
- 5 eggs
- black pepper
Directions
1. Heat a nonstick pan over high heat. Peel and finely dice the sweet potato, and add it to the dry pan in an even layer. Allow to begin to roast while you prepare the broccoli.
2. Finely dice the broccoli. Stir the sweet potato, and test a piece to ensure that it is al dente and nearly completely cooked. This should only take about 5 minutes. Add the broccoli to the pan, and stir to combine.
3. Mince the jalapeño. When the broccoli is bright green, add the jalapeño, turmeric, and coconut oil to the pan, and mix to combine. Cook for only 30 seconds, until the jalapeño is fragrant.
4. Reduce the heat to medium, and add the eggs to the pan. Stir constantly with a wooden spatula until the eggs are just set.
5. Remove from the heat and serve on a plate, topped with a generous amount of freshly ground black pepper.
6. And serve! 