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Rainbow vegetable scrambled eggs for Full GAPS on a cream plate

Rainbow Vegetable Scrambled Eggs for Full GAPS

Colorful Full GAPS scrambled eggs with red onion, mixed bell peppers, mushrooms, optional jalapeño, and six eggs.
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter or qualifying bacon grease
  • 1/2 small red onion diced
  • 1 cup mixed-color bell pepper coarsely diced
  • 4-6 mushrooms coarsely diced
  • 1/2 jalapeño minced; optional
  • 6 eggs

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • Large glass mixing bowl
  • Fork or whisk
  • Flexible silicone spatula
  • Cutting board and knife

Method
 

  1. Melt the butter or qualifying bacon grease in the Le Creuset Artichaut skillet over medium heat. Add the diced red onion and stir occasionally so it softens without burning.
  2. Add the coarsely diced mixed-color bell pepper and stir. Add the coarsely diced mushrooms and optional minced jalapeño.
    Measured rainbow vegetables softened in the exact Artichaut skillet
  3. Once all vegetables are in the skillet, cook them together for 5 minutes, stirring so they soften evenly.
  4. Whisk the 6 eggs in a glass bowl. Pour them over the vegetables and leave them undisturbed for exactly 5 seconds.
    Six eggs forming moist curds around colorful vegetables in the Artichaut skillet
  5. Begin scraping and stirring the skillet. Continue until the eggs are set but still moist, then transfer immediately.

Notes

Full GAPS.
Use bacon grease only from qualifying additive-free bacon.
The source gives a 2-3 serving yield; the card preserves that range.
The optional jalapeño remains the measured 1/2 pepper branch.

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