Fiber-Rich Simple Breakfast Scramble

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Prep: 5mins
Cook: 5mins
Total: 10mins

serving: 1

Starting your day with fiber is one of the most loving things you can do for your gut.
We often forget that fiber, especially soluble fiber, isn’t just for digestion. It feeds your

microbiome, helps regulate blood sugar, and supports natural detox pathways.
This breakfast scramble is one of my favorite ways to make fiber feel nourishing and simple.
Azuki beans bring gentle, soluble fiber to support your gut lining.
SK olive oil adds healthy fats for hormone and brain support.

And pairing it with protein from organic eggs helps keep you full and energized all morning.
Top it all on a slice of my homemade Verna rye sourdough (click here for that recipe) and you’ve got a balanced, healing ritual in under 10 minutes.

Ingredients

SK olive oil (for the pan and a drizzle on top)
2 organic eggs
1 small zucchini, chopped
¼ cup cooked azuki beans
Garlic powder
Mineral salt
Black pepper
Fresh or dried dill

Optional

1 slice gluten-free Verna flour rye sourdough (click here for that recipe)

Instructions

Warm a small amount of SK olive oil in a skillet over medium heat.
Add the chopped zucchini with a pinch of mineral salt and sauté for about 3 to 4 minutes until just soft.
Stir in the azuki beans and warm through. Season with garlic powder and black pepper.
Push the veggies to the side and crack in the eggs. Scramble gently, then fold everything together.
Sprinkle with dill and finish with a drizzle of SK olive oil.
Serve over toasted sourdough or enjoy it on its own.

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