Veggie Breakfast Scramble

Name: Veggie Breakfast Scramble
Ingredients: 2 teaspoons Olive Oil; 1/4 cups Mushrooms, Sliced; 1/4 cups Onion, Chopped; 1 ear Corn On The Cob, Corn Removed From Cob; Salt And Pepper; 2 pinches Cumin; 2 whole Eggs; 2 whole Egg Whites; 1 Tablespoon Milk; 1/4 cups Cheddar Cheese, Shredded; 5 dashes Hot Sauce; 1/2 whole Avocado, Pitted And Chopped; 1/4 cups Tomatoes, Chopped

13 ingredients

2 steps

Ingredients

2 teaspoons Olive Oil
1/4 cups Mushrooms, Sliced
1/4 cups Onion, Chopped
1 ear Corn On The Cob, Corn Removed From Cob
Salt And Pepper
2 pinches Cumin
2 whole Eggs
2 whole Egg Whites
1 Tablespoon Milk
1/4 cups Cheddar Cheese, Shredded
5 dashes Hot Sauce
1/2 whole Avocado, Pitted And Chopped
1/4 cups Tomatoes, Chopped

Directions

1

Heat olive oil in a skillet over medium heat. Add mushrooms, onion, and corn, and then sprinkle with salt pepper and a couple of pinches of cumin. Saute for 5-7 minutes until tender and then set aside and cover to keep warm. Keep the skillet ready to cook the eggs.
2

Beat eggs, egg whites, milk, cheese, a few dashes of hot sauce (more if you can handle the spice), and a pinch of salt and pepper until combined. Add egg mixture to the skillet heated to medium heat. Let eggs set for a little less than a minute and then stir up with a spatula. Repeat this until eggs are cooked through, about 2-3 minutes. Then add in both the vegetables that were already cooked, as well as the avocado and tomato. Serve immediately.