Use whatever veggies you have on hand and make this delicious scrambled egg breakfast dish.
Eating vegetables at every meal is a very healthy thing. It is also a great idea when trying to lose weight. I’m in a season where I am pushing to lose some weight. If I just do what I have always done, I will stay what I have always been. I am carrying way too much weight on this little five foot frame of mine and I need to lose some weight. That is going to mean cutting back somewhere.
Now it does not mean I will have to live there forever but in order to get where I want to be, sacrifices must be made. I am choosing to eat smaller portions and include more veggies in my day. This summer I have been part of a group online that has been focusing on getting healthier this summer. One of the goals has been to eat veggies with each meal. I am here to tell you, that is not easy to do. I mean, what veggies taste right with pancakes? Well, thanks to this challenge, I decided to eat a small salad before some pancakes for lunch this past Sunday. It was good because we were waiting for the pancakes to cook and I was very hungry, so the leftover salad from pizza night was a good decision. Another time, I ate some green pepper before eating pancakes for dinner. Yeah, my family has a thing for pancakes.
The “recipe” I’m sharing today is one of those veggie breakfast ideas. Basically, take your favorite veggies or whatever you happen to have on hand, sauté them, add in the egg and cook to desired doneness.
Today I used some diced onion, (heat the pan and some of your favorite oil–I used some bacon fat)
When they are nearly as done as you like them, add in the spinach, which I chop into thin strips. We like our onions and mushrooms very well done but our spinach barely cooked at all.
Meanwhile, slightly beat the eggs, so there is no solid white part left and add them to the pan.
Cook as desired, adding salt and pepper, as desired as well.
Tiffany is very particular about her eggs. She did not even used to like eggs but now she is okay with them as long as they are well done. I have a friend who likes his the complete opposite of Tiffany, he likes his just done and zero browning at all. Tiffany likes hers nice and golden. So, all that to say, cook it how you desire or as the THM authors would say, “own it.”
Cooked this way, these are a deep S THM meal. We added a touch more bacon fat on top of our eggs on our plates but would have been great with a drizzle of MCT oil as well.
It was delicious! I hope you like it too.
- 2 eggs
- a couple of slices of onion, diced
- a mushroom or two, diced
- about a cup of spinach, sliced
- salt and pepper, to taste
- choice of fat (coconut oil, bacon fat, butter, etc.)
- Melt about a teaspoon or so of fat in a skillet.
- Add onions and mushrooms. Sauté until nearly caramelized or however you prefer them.
- Add spinach.
- Beat eggs slightly and add to veggies.
- Cook until they are done to your liking.
- Serve with a smidgen more fat on top.
Until next time, God bless,