Scrambled Eggs

I realize this seems like an odd recipe to post because well who needs a recipe for scrambled eggs?  I used to bring this to work often at my last job and everyone always commented on how good it smelled and they always asked me how I made them.  So overly simple or not I have decided to share how I make scrambled eggs:-)

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This all began when I started my paleo experiment.  I was having a hard time coming up with a paleo breakfast that I would like because almost all paleo breakfasts are eggs.  Egg ‘muffins’, crust-less egg quiche, normal eggs… eggs, eggs, eggs.  The problem was I didn’t like eggs, still have a lot of issues with them.  When they are in a recipe but unnoticed I don’t have a problem with them.  It is when they are the star of the show and the main flavor that my egg defenses go up.  However, I resigned myself to having to eat eggs on a fairly regular basis if I was going to stick to my paleo regime.

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I decided to outnumber the eggs, by adding in as many vegetables as I could spare.  The ones listed below are the ones I had around yesterday.  I have used kale, broccoli, zucchini, grated carrot — pretty much if it was a vegetable in my fridge it was fair game for my eggs.

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I ventured into the neighbor’s garden again and found these BEAUTIFUL peppers!  I love this one that is changing colors.  Did you know that all peppers start out green?  Colored peppers have just been left on the vine longer.

 

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Also, in order to get more protein, but not have to use another egg, I add in a little bit of turkey.  Usually it is just lunch meat, but I have added cooked ground turkey as well.  I think any meat you choose would work well or for those who don’t eat meat you could add another egg of you want to increase your protein intake.

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I love to add some lemon juice and lemon zest (if I have an actual lemon around).  The citrus really adds to the flavor and for people like me, it makes eating eggs a little easier.  When it comes time to choose your seasonings, use flavors you know you will like.  I always use salt, pepper, and lemon pepper, but I have also discovered that I love oregano on my eggs.  Play around with your seasoning and discover what you like best or change it every time to have something new!

Scrambled Eggs

2 eggs

Spinach

Mushrooms

Tomato

Bell pepper

3-4 turkey slices

1 T lemon juice

Salt

Pepper

Lemon pepper

Chili powder (optional)

Oregano

  1. Dice tomatoes and bell pepper and break mushrooms into smaller pieces.  Crack the eggs into a small bowl; add the lemon juice and seasonings and whisk ingredients together.  Add a little water to the bottom of the pan and sauté spinach, mushrooms, peppers, turkey and tomatoes until the liquid is almost gone.
  2. Pour the whisked eggs over the vegetables and continue to stir until the eggs have finished cooking.  (I cook my eggs a little longer than most because I have a fear of under-done eggs.)

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Eggs really are a great, nutritious breakfast.  They have protein, a healthy source of fat and the best source of carbs — vegetables:-) I am learning, albeit slowly, to eat them.  Although, I think I will always prefer a smoothie to eggs… and tomorrow brings us a new smoothie recipe so be excited!

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