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.
Ingredients
- 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
Instructions
- 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!