Easy Egg Scramble
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup (18 g) chopped mushrooms
  • ¼ cup (40 g) diced onion
  • ¼ cup (35 g) diced red bell pepper
  • 6 large eggs
  • ¼ cup (60 ml) milk
  • ¼ cup (45 g) chopped tomato
  • ¼ cup (30 g) shredded cheddar cheese
  • 1 cup (245 g) salsa
  1. Heat the olive oil in a large skillet over medium heat for 30 seconds.
  2. Add the mushrooms, onion, and bell pepper to the skillet, and cook and stir for 2 to 3 minutes.
  3. While the vegetables are cooking, crack the eggs into a large bowl, add the milk, and whisk together until combined.
  4. Add the egg mixture and the chopped tomato to the vegetables in the skillet. Cook for 4 to 5 minutes, stirring frequently to scramble all the ingredients together until the eggs are completely cooked through. Turn off the heat and sprinkle the shredded cheese on top of the egg scramble and let the cheese melt slightly.
  5. Equally divide the scramble into 4 containers, storing the salsa in separate small containers. Store in the refrigerator for up to 4 days. When ready to enjoy, microwave for 1 ½ minutes and top with the salsa.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/meal-prep-with-erin-romeo-4-day-gluten-free-meal-plan/