Last month I posted a recipe for paleo veggie scramble (https://deliciousprimalcooking.com/2012/12/02/paleo-veggie-scramble/) a fast and easy paleo breakfast. This recipe can easily be modified to make breakfast out of your dinner leftovers! Last night Renee (check her out at http://www.PaleoPrincessRecipes.com) and Joe joined us for dinner. We had NY strip steaks, sautéed asparagus with shallots, and oven roasted vegetables. The steaks are gone, but we had leftover vegetables. This morning we took advantage of the leftover oven roasted vegetables: sweet potatoes, green cauliflower (yes, it comes in colors other than white), broccoli, carrots, and brussels sprouts. I chopped up some of the veggies, mixed in eggs and seasoning, and had a great breakfast!
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- Paleo veggie scramble made from leftovers (plus bacon, of course)
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- Chop up desired veggies
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- Leftover roasted sweet potatoes, green cauliflower, broccoli, carrots, and brussels sprouts
Ingredients:
~2 cups leftover cooked vegetables, chopped
8 large eggs
Onion powder
Kosher or sea salt
Pepper
Coconut oil
Method:
In a large skillet melt a couple tablespoons of coconut oil over medium heat. Add the chopped vegetables and saute for 3-4 minutes to heat through. Whisk eggs and pour into skillet with veggies. Season with onion powder (since onion wasn’t part of the leftovers, I wanted the flavor onion powder would bring), salt and pepper to taste. Continue to stir and flip the mixture until the eggs are at your preferred doneness.
Delicious Primal Cooking 
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