Recipe: Roasted Veggies, Chicken and Egg Scramble

*This story and recipe are an example of when my meal planning fails

or when certain meals don't produce as many leftovers as I thought they would. 

I looked in the fridge the other night and realized that we had an abundance of eggs, chicken and veggies.

And by an abundance of eggs I mean two dozen for the both of us.

The Mister has been on an egg KICK lately so I stocked up extra when I was at the store.

My mind started churning and this is the recipe I came up with

(just fyi the measurements are approximate. 

I'm terrible at actually measuring ingredients...you can thank my mama for that :) )

Roasted Veggie, Chicken and Egg Scramble
(serves 4-6)
-1-2 green  (or any color) peppers, diced
-1 red onion, diced
-2 yellow squash, diced
-2 chicken breasts, boiled and shredded
-6-8 eggs
-salt and pepper
-dash of Lawrys
-dash of garlic powder
-1 teaspoon lemon pepper
-1-2 tablespoons olive oil 
-splash (which is a little more than a dash) milk
-1/4 cup Parmesan cheese

1. Toss diced veggies with salt and pepper, lemon pepper, and olive oil

 2. Roast veggies in oven (I always use this recipe from Skinnytaste) 

 3. Mix roasted veggies, shredded chicken, eggs, milk, salt and pepper in bowl and place in skillet
4. Add Lawry's, garlic powder and Parmesan 
5. Continue mixing and cooking until eggs are the consistency of scrambled eggs

 6. Enjoy! 

This was a really filling meal

(perfect for after a run!)

It makes a ton so it would be great for a weekend brunch  
or when you have guests in town.

Let me know if you try it!
 

Have you experimented with anything in the kitchen lately?