Eggs and Veggie Breakfast Stir Fry

Don't let your breakfast be boring just because you're diabetic-- you can enjoy something special for holidays or those days off when you want to indulge. Try this breakfast stir-fry, and you don't even have to feel guilty!

You Will Need:
1 12-oz bag of frozen vegetable stir-fry mix (no sauces added)
1 tbsp. coconut oil
4 whole eggs
8 egg whites
1/2 tsp rosemary
1/4 tsp thyme
Salt and pepper to taste

Preheat your oven to broil. Spread the frozen vegetables out on a baking sheet and put it under the oven for about 5 to 10 minutes, stirring occasionally. This will thaw the vegetables, evaporate the excess moisture and begin to caramelize the vegetables all at once.
Separate your eggs so you have 8 egg whites. Add the 4 whole eggs and whisk them until frothy.
Place a large nonstick frying pan over medium-high heat. Add the coconut oil, rosemary, thyme, vegetables and egg mixture.
Cook, stirring frequently, until the eggs are firm.
Serve with toast, or for an even lighter breakfast serve it on a bed of fresh baby spinach. Serves 4 people.

Photo: Japan Food Addict