There are so many great ways to use up roasted veggies from your weekly meal prep. Throwing them into a stir fry, blending them up into a soup or tossing them into a scramble are a few ways I utilize them on the reg. Here, we have a roasted purple cabbage and broccoli scramble, but you can use whatever veggies you have on hand!
2 organic eggs
1 cup of any type of roasted or cooked vegetables
large handful leafy greens (optional)
1 tablespoon ghee/coconut oil/avocado oil/grass-fed butter
hot sauce (optional)
Turn flame to medium and heat fat in pan. Add vegetables and greens if using. Heat through 1-2 min.
In a bowl, scramble two eggs with a fork. Reduce heat to low and add eggs to pan.
Cook slowly, incorporating all ingredients together.
When ready, plate and top with hot sauce.