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Roasted Veggie Egg Scramble…great way to use leftover roasted vegetables!

April 10, 2012 by lauren.kelly 2 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

So what to do with those leftover roasted veggies from Sunday?  Why not make a Roasted Veggie Egg Scramble?  It’s a great way to add vegetables AND protein to your meal.  Throw them in a skillet with some non stick cooking spray and heat  veggies on medium heat.  In a  large bowl add 1 whole egg and 3 egg whites, 1/4 cup of milk of your choice and whisk the eggs for 2 minutes.    Add eggs to pan and let cook.  Stir to mix eggs and veggies together to scramble.  I do not like wet or underdone eggs so I cook until light brown.  ENJOY!

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Filed Under: Breakfast/Brunch, Gluten Free, Recipes, Vegetarian, Wheat Free Tagged With: eggs roasted vegetables, veggie egg scramble

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  1. Harrison Kaloustian says

    May 1, 2012 at 7:33 pm

    Thanks for your jot down Roasted Veggie Egg Scramble…great way to use leftover roasted vegetables! Lauren Kelly Nutritionist. I never thought of this before. It is really a wonder what you might find out on the net.

    Reply

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  1. 4 No-Fail Meal Strategies says:
    April 19, 2012 at 3:51 pm

    […] This is a great way to use leftover veggies (if you love cheese you can vary from feta to […]

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