Basil and Veggie Eggs

Every Christmas morning we would go to my Grandparents house and have scrambled eggs with ham, tomatoes, and green onion.   We always loved that holiday tradition, and as we've grown up have added our own little twists to this basic recipe.  I enjoy a vegetarian version myself.  I have a brother who fixes it with poblano peppers and a homemade salsa for Mexican style dish.  There are so many things you can do with it depending on what you have in your fridge.  It's a great low carb way to use up left overs.

First I start with heating coconut or avocado oil on a medium heat.  I avoid cooking with olive oil at this temperature because it changes the fat to an unhealthy fat if it's cooked too high.  You never want to use an oil above it's heating point.  Then I like to add my green onions and tomatoes.  Roma tomatoes happen to be wonderful because they're less juicy.  While this is cooking I chop my other veggies and keep adding them to my pan.  Today I made this with zucchini, eggplant, green, red, orange, and yellow bell peppers, kale, spinach, mushrooms, olives, and artichoke hearts.

After these are tender, I add my eggs.   I break my eggs, add basil, salt, pepper, a little cayenne, and parmesan and whisk this altogether.  Then I add it to the pan.  Don't over stir.  Let it cook a little from the bottom, then scrape it off the bottom of the pan and flip it over.  Do that several times till it's all done.  I love to top mine with avocado.

Eggs
Green Onion
Tomatoes
Zucchini
Bell Peppers
Mushroom
Spinach
Artichoke Hearts
Basil
Parmesan
Salt and Pepper
Other Veggies to try:

Broccoli
Kale
Eggplant
You Name It
 
 

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