Chef Kenzie's Breakfast Egg Scramble
This in-a-jiffy breakfast egg scramble is one of my favorite ways to start the day. Use leftovers, switch up your spices, and enjoy a delicious, satiating breakfast in minutes.
- 1 tbsp coconut oil
- 1 tsp curry powder
- 2 eggs
- 2 tbsp canned coconut milk or whole milk
- ½ cup black beans
- 1 cup frozen Asian vegetable blend
- 2 tbsp goat cheese
- Salt and pepper, to taste
Heat coconut oil in a fry pan over medium heat.
Add curry powder. Toast for 1-2 minutes, until fragrant.
While curry is toasting, whisk together eggs with canned coconut milk OR whole milk.
Add black beans and frozen Asian vegetable blend. Cook until vegetables are warmed through and eggs are cooked to your liking.
Remove from heat. Add goat cheese and season to taste. Stir, then serve!
Nutrition (per one recipe)