Scrambled Eggs with Summer Vegetables

With an abundance of summer vegetables in tow, despite August slowly expiring, scrambled eggs can become even more colorful and flavorful. This is an easy breakfast that is healthy and satisfying. I used pattypan squash, but tomatoes, asparagus, or zucchini could work quite well. You can also play with a variety of herbs.

Scrambled Eggs with Summer Vegetables
Serves two

coconut oil
4 eggs
1-2 cups of summer vegetables, roughly diced (I used pattypan squash)
2 tablespoons shredded cheddar cheese
2 tablespoons basil, roughly chopped
1 tablespoon chives, minced
salt
pepper

Heat a saute pan over medium heat. Add coconut oil. Once oil is hot, add vegetables and saute for five minutes. 

Meanwhile, crack eggs in a small bowl, and whisk until they become frothy, about 20-30 seconds. Add in cheddar cheese and chives, and mix to incorporate.

Add egg and cheese mixture to the saute pan. Using a spatula, gently begin folding the eggs over each other on all sides so they cook evenly. Continue to do this until the eggs solidify. Add the basil and salt and pepper. Enjoy