Nothing is quite better on weekend mornings than a tasty breakfast. I have been going to an athletic conditioning class on Saturday mornings and when I get home, I find that I am STARVING. After an intense morning working out, I try to make a protein packed meal filled with fresh ingredients. Eggs and tons of veggies to the rescue!
Omelettes are my very favorite way to eat eggs, but since I have yet to master the art of constructing a beautifully folded omelette, I prefer to make scrambles. A deconstructed omelette if you will. My scrambles are usually the result of whatever I have in the fridge, sauteed in a pan and scrambled together with eggs. Mushrooms, tomato and onions are an easy favorite and when topped with creamy goat cheese and fresh basil, it really is restaurant worthy. Add a few pieces of crispy bacon on the side and you have the perfect brunch that will keep you full until dinner time.
Mushroom, Tomato and Onion Scramble with Basil + Goat Cheese
(generously serves two)
1/2 yellow onion, finely diced
10 baby bella mushrooms, sliced
10 grape tomatoes, quartered
2 Tbsp. olive oil
7 eggs, whisked
Goat cheese, crumbled
Small handful of fresh basil, julienned
Salt + pepper to taste
In a medium saute pan, heat olive oil on medium heat. Add onions and cook until soft and translucent, about 3 minutes. Add mushrooms and cook until slightly browned and soft, about 5-7 minutes. Add in tomatoes and saute for another 3 minutes. Season with salt and pepper.
Pour eggs over vegetables and turn heat down to medium-low. Swirl and fold eggs around with the vegetables every few minutes. When eggs are cooked to your liking, transfer servings to plates and top with goat cheese and fresh basil.