Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Breakfasts > Egg-Based Breakfasts (GF)
Gluten-Free Egg and Veggie Scramble
A nutritious and customizable gluten-free egg scramble loaded with colorful vegetables for a healthy and delicious breakfast.
Ingredients
- 2 Eggs
- 1/2 Bell Pepper (diced)
- 1/4 Onion (diced)
- 1/2 cup Mushrooms (sliced)
- 1 teaspoon Olive Oil
- to taste Salt
- to taste Black Pepper
- to taste Optional: Gluten-Free Hot Sauce
Prepare the Vegetables
Dice the bell pepper and onion. Slice the mushrooms. You can use any other vegetables you like, such as zucchini or tomatoes.
Sauté the Vegetables
Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened. Add the sliced mushrooms and cook for another 2-3 minutes until they release their moisture and start to brown.
Prepare the Eggs
While the vegetables are cooking, whisk the eggs in a bowl with salt and pepper.
Scramble the Eggs
Pour the whisked eggs into the skillet with the vegetables. Cook, stirring occasionally, until the eggs are set to your liking. Avoid overcooking to keep them moist and tender.
Serve
Serve the egg and veggie scramble immediately. You can add a dash of gluten-free hot sauce if desired.
Nutrition Facts (Estimated per serving)
Calories: Approximately 200-250, Protein: 15-20g, Fat: 10-15g, Carbohydrates: 5-10g (These values are estimates and can vary based on specific ingredients and portion sizes.)
Important Considerations for Nutrition
This scramble is a great source of protein, vitamins, and fiber. To make it even healthier, use organic eggs and vegetables. To lower the calorie content, you can use egg whites instead of whole eggs.
FAQ
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Can I add cheese to the scramble?
Yes, you can add shredded cheese like cheddar or mozzarella towards the end of cooking. Stir until melted. -
Can I prepare this in advance?
It is best to eat the scramble fresh, but you can pre-chop the vegetables ahead of time to save time in the morning.