• Breakfast Scramble

    This is one of my favorite ways to use up veggies and leftover meat from the fridge. Use anything you’d like and create your own combinations!


    Breakfast Scramble
    • ¼ onion, chopped
    • 2 small bell peppers (from the CSA box so they are tiny; normal sized pepper from grocery = use ½), chopped
    • 1 small summer squash (again tiny; use ½ a normal sized squash), chopped
    • 3 large cherry tomatoes, chopped
    • 2 generous handfuls spinach
    • 3 eggs
    • 1 cup leftover cooked meat (I had ground turkey)
    • EVOO, coconut oil, bacon grease, etc
    1. Prep all veggies...chop your little heart out. Tip: to ensure even cooking, try to chop your veggies into roughly the same size pieces.
    2. Heat large skillet over medium-high heat. Add oil/fat.
    3. Cook onion, pepper and squash together for ~3-4 minutes.
    4. Add tomato and cook an additional 2-3 minutes.
    5. Top with spinach and stir until it cooks down.
    6. Throw in pre-cooked meat.
    7. Crack eggs into the pan (I don't scramble them first...wastes a clean dish) and scramble those puppies until cooked.
    8. Serve with avocado slices, salt and pepper.
    9. Makes 2 normal-sized servings or 1 if I'm really hungry!


    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

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