March Madness: Veggie Leftovers (Gluten Free)

This is my very favorite way to use up any and all leftover veggies in the fridge.  A meal appropriate for breakfast, lunch or dinner.  Full of protein and veggies, it is extremely tasty and filling.

Egg with Leftover Veggies

Egg with Leftover Veggies

What you will need:

  • leftover veggies, ANY & ALL
  • 2 eggs, scrambled
  • Tamari (or Bragg’s liquid aminos or coconut aminos)
  • ghee

Melt 1 Tbsp. of ghee in a saucepan over medium heat.  Cook egg to your liking (I cook it like an omelet). Remove egg from pan and add leftover veggies with Tamari or other sauce listed above and saute for a few minutes.  That’s it!  Super fast and easy.  In this dish, I think I had brussels sprouts, kale, onions and tempeh. Oh, and I threw on a little raw tomato because it’s just yummy.  I think my 2-year-old ate most of the kale off my plate, along with my tomato (and her tomato), and maybe a few brussels sprouts.  It is so tasty, but with the ghee and the Tamari, how could it not be?  Have you tried ghee yet?  If not, run right to the store and promptly purchase some.  You might have a hard time cooking with anything else again.  This is the brand I buy.

Organic Ghee

Organic Ghee

Now, no excuses not to use up all those leftover veggies.  I usually have this dish for lunch or a quick dinner, almost every day.  YUM!!!

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