One of the things we hear most often in the office is,”What can I eat for breakfast?” To which we usually reply, “Why eggs, of course.” For more information eggs check out this post: The Myth of Eggs and Cholesterol.
Once a patient starts eating eggs the next question asked is, “How can you eat eggs EVERY day?” They say they get so sick of them. And I agree when I eat a couple of plain scrambled eggs or fried eggs. But since I started making these eggs I actually wake up excited to eat breakfast. I’d eat them for every meal if I could. I LOVE them! They have so much flavor and so much variety that I’m never tired of them.
We also often hear that people don’t have time to make a good breakfast in the morning. If that applies to you, I urge you to make a large egg casserole using the same ingredients found in the Veggie and Herb Scramble. We do this as well and it makes getting a nutritious and satisfying breakfast very easy.
Fresh Veggie and Herb Scramble
Onions (red, white, green)
Mushrooms (any variety)
Cherry Tomatoes (or any variety)
Spinach (or Kale, Broccoli, Asparagus etc.)
Fresh Basil (or Rosemary, Thyme, Parsley, Cilantro, whatever I have on hand)
Feta Cheese (or Parmesan, Cheddar, Swiss, Goat, Mozzarella, Gouda…you get the idea)
Salt and Pepper
Red Pepper Flakes (optional)
Heat up a little butter in a small saute pan.
Add the veggies and fresh herbs to the pan….I know it looks like a lot of veggies but it will cook down! (It’s approximately 2 cups of chopped veggies.)
Add salt and pepper to taste along with some red pepper flakes and a dusting of garlic powder.
Saute until veggies have softened.
Crack eggs into the pan and mix with veggies. (Generally, Dr. Court has 3 eggs and I use 2 but it depends on your nutritional needs.)
Cook eggs through then add approximately a 1/4 c. of cheese.
Once the cheese is melted, transfer to a plate and ENJOY!
Serves 1. You can make a larger batch for your whole family.
I have given you the Go-To list of veggies I use almost every day, however I try to switch it up through out the week. The thing that makes these so good is that you can use whatever you have available. We have used leftover roasted veggies (even roasted root veggies like sweet potato, turnip and beets), sauteed veggies with chicken or beef, leftover Sun-dried Tomato, Olive and Artichoke topping (one of my personal favorites, however link doesn’t tell you to add 1 can drained artichoke hearts but the recipe in her book does), leftover black beans from a Mexican restaurant…you name it.
Give it a try and let me know your favorite combination!