Brian and I just started our first Whole30.
Whole30 has us eliminating sugars, grains, legumes, alcohol, and dairy. While lucnh, snacks, and dinner may challenge us, breakfast is going to be our easiest meal of the day.
We eat a big breakfast everyday at home. I usually make egg and veggie breakfast burritos or breakfast sandwiches with turkey sausage. Luckily, we can basically keep up our normal breakfast plans, just minus the tortillas and English muffins, although I am going to miss the beans!
For our first day of Whole30, I made an Asparagus And Mixed Veggie Breakfast Scramble that was delicious… even if that wasn’t my original plan.
I started by sauteing our usual breakfast veggies — yellow onions, red bell peppers, tomatoes, and green onions. But then I had an idea. I had a bunch of asparagus in the refrigerator, grabbed a few stalks, sliced them up, and added it to the scramble too. The more veggies the better, right?!
After 2-3 minutes, I added the eggs and scrambled everything together, then added some sea salt and pepper for taste. Just before serving, I drizzled some Tapatio over the top to give the Asparagus And Mixed Veggie Breakfast Scramble a spicy kick.
Mmmmmmm… so tasty!
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Asparagus And Mixed Veggie Breakfast Scramble
With thinly sliced asparagus, this breakfast scramble is packed with vegetables and flavor.
- Asparagus, thinly sliced
- Red bell pepper, diced
- Yellow onions, diced
- Green Onions, thinly sliced
- Tomato, diced
- Black pepper and sea salt to taste
- Dice and slice all of the vegetables — as much as you want.
- Saute all vegetables except the asapargus over medium heat in a little extra virgin olive oil. When the onions begin to show brown marks, add the asparagus and saute for 2-3 minutes.
- Add the eggs, sea salt, and black pepper, and scramble the eggs and vegetables together. Top with Tapatio and serve immediately.
For two people, I used four stalks of asparagus, half of a large tomato, three green onions, a quarter yellow onion, half a red bell pepper, and four eggs.