Scrambled eggs are my quick go to breakfast. I have them often during the week and even sometimes for lunch if I’ve only had a light breakfast. They are not just any old scrambled eggs. They are a complete meal.
So what is in my scrambled eggs you may ask? Well I will tell you below. These eggs are dairy free too and suitable for a dairy free, paleo, primal, nut free, gluten free diet.
Mon’s Scrambled Eggs
3 Eggs (I always use organic free range)
3 Scallions or Shallots Sliced (or shallots we call them in Australia)(you could also use a leek or half a brown or red onion)
2 handfuls of English Spinach (again, use what you have, so if you have silver beet or frozen spinach, use what you have)
Pinch of Garlic Powder
Pinch of Tumeric Powder
Pinch of Himalayan Rock Salt
Pumpkin Seeds (or pepitas as they can be called, same thing, activated is best)
Linseeds (or flaxseeds as they are also known as).
Sprouts (I use any combination of radish, kale, broccoli, sunflower)
Heat pan and add some coconut oil (about one to two tablespoons). Add sliced scallions. You can slice these in which ever way you prefer. If you like them large or small, it’s up to your taste.
Break eggs into a bowl and add some garlic powder, turmeric and a little salt (you can always add more later if not salty enough for your palate, but you can’t remove) and beat with a fork until whites and yolks are mixed together and set aside.
Once scallions have softened, add the spinach and wilt. Do not have pan too hot, turn down if necessary to low.
Pour eggs into pan and keep mixing until cooked to your liking. I use a silicone spatula and pull the eggs in from the side, into the middle as they begin to cook. However you stir your scrambled eggs, remember to not leave them, continue to take the cooked egg off the bottom of the pan so that the uncooked eggs can move to the bottom of the pan and cook. If you do not move scrambled eggs you will have an omelette (or a frittata). Some people prefer their soft and some people prefer them really hard and well cooked. This is a personal preference. Remember that the eggs will continue to cook a little once removed from the pan.
Put scrambled eggs on to a plate or into a bowl. On top, sprinkle some seeds and some sprouts if you have them.
** For those who are not dairy free, some parmesan cheese would also be delicious, either sprinkled on top with the seeds or even added to scrambled egg with the garlic and tumeric.
Can be served with half an avocado, some bacon, some sauerkraut, some toast if not Paleo. But even on their own, they are a quick, easy, healthy go to breakfast. Even my teenage son loves these in the morning.