- Meal Type: Breakfast
- Dietary Type: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serves: 2
Eggs are a great way to start your day. They are such a nutritious and affordable source of good quality proteins and fats. Eggs are nutrient-dense and they're fantastic for rushed breakfasts in the morning if you're looking for a quick, inexpensive protein source.
This recipe will hopefully give you a new idea on how to diversify your breakfast. Eggs are an easy base for many recipes and they combine well with all sorts of ingredients and flavors. But as we are all passionate about healthy eating and lifestyle here, pairing eggs with various nutritious veggies seems like the perfect match.
Another breakfast favorite: Wholesome breakfast burritos: Perfect on-the-go breakfast
What's also important for optimum health and taste is the origin of eggs. When possible, always choose pastured eggs instead of regular or even organic. Eggs from free-range pastured hens have up to 3 time more omega 3s, calcium and other essential nutrients which are absent in conventionally raised chicken. As we said eggs are quite an affordable food so put this ingredient into your “must buy organic” list and enjoy this nutrient-dense product in all its lovely variations. What’s more, due to their high content of nutrients, pastured eggs are much more satiating, so maybe you will feel full after 2 instead of 4.
You can choose your favorite or just take what you have in the fridge to make this scramble but I highly recommend trying this veggie combo. It is so well balanced with the sweetness of the pepper, stinginess of spinach and earthiness of mushrooms. They form a varied and balanced taste which your palate will love.
We decided to garnish it with some fresh tomatoes and some sweet and vitamin rich natural “dessert” – grapefruit. Add a piece or two of your favorite fruit to give yourself some carbohydrates to add some energy and sweetness to your breakfast fuel your workouts and your day.
We often eat this for breakfast, usually with a couple of pieces of fruit or toast on the side, or topped with avocado. So tasty! Don't be afraid to switch out veggies to use your favorites, and you can always make this vegan by preparing with tofu instead of eggs. Something different works for each of us, so it's important to not be afraid to make those changes that make it work for you. You should love the way your food tastes and it should make you feel great!ï»¿
Type: Breakfast, Lunch, Vegetarian
Prep time: 10 min
Cook time: 30 min
3/4 cup spinach leaves or greens of your choice
1 red bell pepper
Knob of butter
10 cherry tomatoes
parsley for sprinkling
1 grapefruit or your favorite fruit
1. Rinse all vegetables well.
2. Cut pepper into small cubes.
3. Slice mushrooms and spinach roughly.
4. In a bowl whisk together 4 eggs. Season with salt and pepper and stir again.
5. In a frying pan heat the butter on medium heat.
6. Add the pepper and mushrooms and cook for 3-4 min, stirring occasionally.
7. Add the spinach and cook for 1-2 minutes, until wilted.
8. Pour over the egg mixture and wait a few seconds.
9. Gently stir the eggs to form nice curdles.
10. Serve in a dish and top with halved cherry tomatoes and finely chopped parsley.
11. Garnish with a grapefruit or your favorite fruit for some sweetness.
Note: You can cook your eggs any style. You can make them English (with less curdles), as an omelet or leave them to cook whole in the pan, like a shakshuka. You can even change techniques to add a different flavor each time.