This egg and fennel breakfast scramble is a positively wonderful start to the morning.
I didn’t think it was possible, but I actually had some fennel left over from the recipe I posted recently.
This is highly unusual because fennel never lasts long around here, and I never… I mean NEVER, have leftovers. (Don’t worry, the leftovers were not as old as this post! I had to move this post around a bit.)
But this time I did, so I put it to good use in the egg scramble. And oh my, was it delicious.
This is a fabulous way to get some veggies for breakfast. You just can’t go wrong with fennel!
HEALTHY EGG RECIPES:
EGG AND FENNEL SCRAMBLE RECIPE:
A delicious breakfast scramble using fennel with parmesan.
- 2 cups baked fennel (see recipe link above)
- 4 large eggs
- salt to taste
- grated parmesan to taste
Simply scramble your eggs and fennel in a skillet until the eggs are cooked.
Season to taste and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.