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Who’s up for some creamy and savory scrambled eggs loaded with vegetables for breakfast? I am! I guess I have another confession to make…I am addicted to eggs too! Especially when they have this creamy consistency filled with vibrant colors and flavors to ground and energize me! Despite the fact that they are super delicious, easy and fast to make, WHOLE eggs have the perfect protein components to help you wake up and get going! I’ve been guilty of throwing egg yolks away for years, but egg yolk’s bad reputation has been cleared: Egg yolk’s cholesterol does not increase heart disease, and in fact, the yolk contains lecithin, which helps in fat assimilation. Eggs also actively raise the levels of the HDL, the good cholesterol; they are high in choline, a nutrient that helps improve focus and brain power, and regulate cardiovascular function; they are high in the carotenoids Lutein and Zeaxanthine, which help prevent eye diseases, such as cataracts; and they are loaded with minerals, such as iron, calcium, magnesium, potassium, and vitamins A, B6, folate, B-12, D, E and K. After all of these benefits, how can I not be addicted to eggs?
- 2 organic free range eggs
- 2 cups spinach
- 4 sugar plum tomatoes, sliced
- ½ avocado, cubed
- ¼ red bell pepper, cubed
- ¼ onion, cubed
- 1 tsp. extra virgin coconut oil
- a pinch of dried oregano
- a pinch of dried basil
- a pinch of black pepper
- pink Himalayan salt to taste
- Cut tomatoes, onion, avocado and red bell pepper.
- Beat the eggs, salt, oregano and basil in bowl until blended.
- Heat the coconut oil in a skillet over medium low heat until hot.
- Pour the eggs into the skillet and let them sit for a minute.
- Start stirring until they are almost done, but still silky.
- Toss tomatoes, onion and red bell pepper and avocado into the eggs, and gently stir for a little bit more, until they are done, with a creamy consistency.
- Serve in a plate accompanied by your favorite cup of herbal tea. Enjoy!
