Combine egg and egg whites in a small bowl and scramble well iwith a fork, set aside
Heat 1 tsp olive oil over medium-high heat.
Add garlic and stir for 1 minute. Next add broccoli and cook 1-2 minutes or until heated through. Lastly add the chopped spinach or kale and cook until wilted.
Transfer vegetables to a small bowl and set aside. Return the skillet to the heat and spray with vegetable cooking spray.
When hot, add eggs and cook until desired consistency.
When they are ready, add the cooked vegetables and stir until mixed.
Serve it up with sliced avocado and top it with your favorite green hot sauce and you are ready to go.
My top tips this recipe and meal prep:
Prep up a couple different veggie combinations for your egg veggie scramble so that you have options for the week. These can be cooked ahead of time for the entire week or you simply get the ready to simply throw in the pan in the mornings to quickly prepare breakfast.
Change up the preparation on the eggs when making healthy green eggs. Scrambled and hard boiled eggs are easy to prepare ahead and reheat, but other options include fried or poached eggs. These generally cook in five minutes or less and are best eaten right after cooking. They work best if you have time to eat before leaving the house and I don’t recommend trying to take these two egg preparations on the go.
Make up fresh salsa ahead of time or use your favorite bottled hot sauce.