There’s nothing like a delicious cooked breakfast! People ask me all the time what I eat. Low nickel breakfast options are challenging. I eat Rice Chex Cereal almost every day. Needing an alternative to cereal yourself?
Egg scrambles are really easy, quick recipes loaded with protein. I prefer to use All Whites liquid egg whites when I make an egg scramble because they’re easier to manage and healthier. A vegetarian recipe, I love to include a side of fruit or a side of soy-free sausage or bacon.
When I cook, my impulse is to use higher heat for faster results. However, when making egg scrambles they taste incredibly better when you use lower heat and add the eggs after all the vegetables are soft.
1 tablespoon olive or canola oil
1 green pepper
½ teaspoon ground black pepper
½ a white onion
¼ of a teaspoon rubbed sage
½ teaspoon summer savory
1 small green zucchini squash
1 small yellow squash
½ a red tomato
3/4 cup liquid egg whites (equivalent to 4 large eggs)
dash of cheese (optional)
The Recipe Steps:
First dice all the vegetables and place them aside. Use a large ceramic saucepan to saute the green peppers in canola oil on medium low. Sprinkle the green pepper with the ground black pepper and stir until it softens. Then add the shallots and onions and allow them to sweat. Next season the ingredients with savory and sage. Once this occurs, add the diced zucchini, yellow squash and tomatoes allowing them to slightly soften. At this point add the egg whites and stir them with the vegetables until they are fully cooked.
Serve the nickel free egg scramble with slotted spoon to drain any excess water. Top with diced avocado or cheese and enjoy!