Scrambled eggs with veggies & pico de gallo
- Cheryl Toner
- Dec 8, 2016
- 2 min read
This sounds so basic but it is one of my go-to favorite breakfasts. When I was assigned to a base in San Antonio years ago, nobody could have told me that I would like anything with salsa on it for breakfast. Now, I think it’s amazing!
You will need:
Eggs and veggies
1 T coconut oil 16 oz egg substitute 1/2 cup chopped peppers (green or red or both) 1/4 cup chopped onions 1/4 cup shredded cheese
Pico de gallo
1/4 cup chopped onions 1/4 cup diced tomatoes 2 T lemon juice 2 T cilantro Salt Pepper Garlic powder
For the eggs, melt the coconut oil in a pan and cook the onions and peppers for a couple of minutes. Add egg substitute and stir constantly until the eggs are cooked. Take the pan off the burner, sprinkle the cheese over it and put a lid on it until the cheese melts.
For the pico de gallo, mix the onions and tomatoes. Squeeze lemon juice and add spices to taste. Mix together, then add the cilantro. Note: If you can believe it, some people hate cilantro. They say it tastes like soap to them. Not me, but if you’ve got guests who hate cilantro, the pico de gallo still tastes good without it.
Serve with pico sprinkled over the eggs and a tortilla on the side. Note: tortillas will taste raw if you serve them right out of the bag. They need a minute or so in a toaster or counter top oven, or they can be warmed up directly on a gas stove burner or in a pan on an electric stove. This won’t work directly on an electric stove burner or in the microwave.
