My Updated Breakfast – Sweet Potato, Zucchini & Eggs!

By 2 commentsCoach Michelle, Nutrition & Food, Recipe

You may know that, for breakfast, I’m not a creative cook.  I make the SAME thing every day of the week…with slight variations on weekends.  I love breakfast, but because my days start early, I don’t want to think about what to make.  If you’ve been reading this newsletter for a bit, you know about My Everyday Breakfast.  Well, this is like that…but different!!  Give both a try!

Ingredients

  • 1/2 med zucchini, chopped
  • 4 oz sweet potato, baked (you can use more or less)
  • 3 eggs
  • Salt & Pepper
  • Fresh herbs (I like thyme, rosemary and/or summer basil)
Heat olive oil in a sauté pan.  Sauté zucchini with salt & pepper until nicely browned. Mix eggs, sweet potato & any herbs together (it’ll be chunky…which I don’t mind at all).  Add to pan & cook until browned.  Flip over & cook other side is browned.  (You may need to flip & cook several times to make sure eggs are cooked through.) Enjoy!  

2 comments on “My Updated Breakfast – Sweet Potato, Zucchini & Eggs!”

  1. Rhonda G Anderson Reply

    Do you cube the sweet potato and the zucchini? I was unsure how you actually incorporated them into your egg mixture. I sounds like your dish is like a veggie omelet. Is that right?
    Rhonda

    • Coach Michelle - Performance High Reply

      Great questions, Rhonda! I bake the sweet potato & then just mash into the eggs. The zucchini is cubed & sauteed. Apparently I need a bit more explanation! I’ll add that in! And it’s more like a veggie scramble…but you could certainly make it like an omelet.

Leave A Reply

Your email address will not be published. Required fields are marked *