We don’t eat eggs for breakfast often, but I snapped some pictures of two breakfasts in the last month.

• The first is nothing more than breaking eggs into a skillet and mixing in fresh-snipped basil. It was served with avocado and salsa.

• The second egg breakfast was just this morning. I sliced a half of a large red onion and cut the slices into half again; and diced a whole green pepper. Sautéed the onions and peppers in extra virgin olive oil. Broke the eggs over the vegetables and added the snipped basil leaves. Served with whole-wheat toast and avocado.

• Note that the second method (which is a favorite fast-egg breakfast method) is an easy and tasty way to increase vegetable consumption – filling up on the vegetables, but needing less egg to be satisfied (proportionally less egg/more veggies). Also, it tastes great.
  

  Fresh basil leaves, snip with the scissors.

  

  Sprinkle the snipped basil on the eggs.

  

  Serve with avocado and salsa.

  

  Eggs and basil.

  

  Another beautiful batch of basil - BBB.

  

  A little extra virgin olive oil, onions and peppers.

  

  Saute and sprinkle with a little salt and pepper.

  

  When veggies are tender, drop eggs on top and scramble.

  

  Serve with whole wheat toast and avocado.