We love eating scrambled eggs for breakfast! Eggs are full of excellent nutrients including vitamins A, B1, B2, B3, E, folate, biotin and vitamin D. They are also a powerhouse of protein containing 11g for every 100g of egg.
If you are vegetarian, dairy-free, soy-free, gluten-free or following a paleo diet then scrambled eggs are an excellent option for breakfast or a healthy lunch.
When it comes to greens Renee and I just grab whatever is in the garden, spinach, chard, dill, parsley, coriander etc. But you can also raid your fridge and use grated zucchini, leftover steamed broccoli or asparagus - really whatever is on hand.
Sourcing Your Eggs
As with all animal products remember we always recommend sourcing eggs from organic or biodynamic pasture-fed chickens. This way you know you are reducing your pesticide exposure and are less likely to react if you have an allergen to either soy, corn, or wheat as these proteins may be found in eggs from grain-fed raised chickens.
- 3 organic or biodynamic eggs
- Handful of chopped rainbow chard, kale (stems discarded) or spinach leaves. Otherwise use yesterday's steamed broccoli or asparagus or some grated zucchini.
- Handful of chopped fresh herbs - chives, parsley, dill or coriander all work well.
- Generous dash of extra virgin olive oil
- Salt and pepper
- If time permits allow eggs to come up to room temperature.
- Crack eggs into a bowl and whisk well with a fork.
- Heat pan and add oil. Wait until the oil is hot and starts to shimmer.
- Add in chopped herbs and greens. Allow the greens to gently wilt.
- Add the egg mixture to the pan and wait until the sides begin to cook.
- With a wooden spoon gently push the egg in from the sides of the pan into the middle, allowing the egg to fold.
- Lower the heat to its lowest setting and repeat step 6 until you have ribbony folds of scrambled egg.
- Remove the eggs from the pan and serve.
Makes 1 large breakfast or lunch.