Vegetable Scramble - a recipe from Mike Muth
This is a breakfast dish to keep you going through the morning.
Vary the amounts of the vegetables to suit your taste.
You can add sweet red, yellow, and orange peppers to this if you like.
I sometimes use a bit of curry, and other spices as the spirit moves
me.
This is a vegetarian, but not a vegan dish.
2 servings.
5 grams net carbs per serving.

3 eggs
1 Tbsp cream
1 tomato (2 - 3")
onion
bell pepper
spicy red pepper
celery
salt
pepper
seasoned salt
fat (butter, oil, etc.)

Dice the onion. I use about 1/8 of a medium onion.
Dice the bell pepper. I use about 1/4 of a green pepper.
Slice about 1/3 of a stalk of celery into very small pieces.
Dice some red pepper.
Dice the tomato.
Melt some fat (I use bacon grease) in a pan.
Combine all of the vegetables, mixing them well.
Turn the vegetables into the skillet.
Season to taste with salt, pepper, and seasoned salt.
Saute until the vegetables are tender.
While the vegetables are frying, crack 3 eggs into a mixing bowl.
Add the cream and beat the eggs until they are lemon colored and
foamy.
When the vegetables are tender, add the egg mixture to the skillet.
Mix well and scramble.