I literally eat this every morning for breakfast. I use as many of the ingredients below as I have available, so again, if you don't have all of the ingredients handy, no worries; just use what you have :) When I tell people about all the things I put in my eggs, they usually say, "oh so you're making an omelet!" But I don't like calling it an omelet; omelets are very neat and are generally made in one piece, and what I make is more like scrambled eggs with a bunch of stuff mixed in.
Recipe:
(Creates 1 Serving (unless you use every ingredient listed and add one more egg))
(Creates 1 Serving (unless you use every ingredient listed and add one more egg))
Eggs:
3 Eggs
3 Eggs
1 Green Onion, diced
1/4 of a Yellow Onion, chopped
1 Tomato, chopped
1 Clove Garlic, minced
1 Stalk of Celery, chopped
1/4 of a Red, Yellow or Orange Bell Pepper, chopped
1 Handful of Salted Almonds
Fresh Basil Leaves and/or Fresh Cilantro
1 Tablespoon Coconut Oil
1 Teaspoon Butter
Cayenne Pepper
Turmeric
Rosemary
Ginger
Salt
Leaf Greens:
2 Big Leaves of Chard or Kale, ripped or chopped into several pieces (or 2 handfuls of Spinach or pre-chopped Kale or Chard)
1 Teaspoon Butter
1 Teaspoon Coconut Oil
1/3 Cup Water
Directions:
Put butter and coconut oil into a small pan over a medium-low heat. Let the butter melt. Spread the oil and butter so that it covers the entire bottom of the pan. (It doesn't have to cover the sides.)
Pour about 1/3 of a cup of water into a small pot. Add in the butter, coconut oil, and the leaf green of your choice (keep in mind that the amount you put in will shrink considerably by the time it cooks. Especially if it's spinach). Bring that little bit of water to a boil as you begin chopping onions.
Chop the yellow and green onions first. Put the onions into the pan of butter/oil. By now the water in your pot should have began to boil. Cover the pot and let it sit over a low heat as you work on your eggs.
Chop the tomato, celery, and bell pepper, and add them to the pan. Then add in the 3 eggs. (I put them straight into the pan and scramble them in the pan with a fork, but if you want you can scramble them in a separate bowl before you add them in. But if you do it my way, you'll have one less dish to wash!) Add in your spices. Mix the eggs with the ingredients with a fork or spatula.
As the eggs cook, chop the basil and/or parsley leaves and dice the onion. Move the eggs around the pan with the spatula until they are cooked to your liking. Then add the basil/parsley and garlic to the eggs and mix them in with the spatula.
Serve the egg mixture on a plate alongside the leaf greens.
If you're like me and you want to really be able to taste the spices, add them all to the eggs again, and then salt the eggs and the leaf greens.
Since I eat this every day, I've come up with several different combinations of the ingredients listed above, depending on what I had in stalk. Here are a few extra photos, just for fun:
Leaf Greens:
2 Big Leaves of Chard or Kale, ripped or chopped into several pieces (or 2 handfuls of Spinach or pre-chopped Kale or Chard)
1 Teaspoon Butter
1 Teaspoon Coconut Oil
1/3 Cup Water
Directions:
Put butter and coconut oil into a small pan over a medium-low heat. Let the butter melt. Spread the oil and butter so that it covers the entire bottom of the pan. (It doesn't have to cover the sides.)
Pour about 1/3 of a cup of water into a small pot. Add in the butter, coconut oil, and the leaf green of your choice (keep in mind that the amount you put in will shrink considerably by the time it cooks. Especially if it's spinach). Bring that little bit of water to a boil as you begin chopping onions.
Chop the yellow and green onions first. Put the onions into the pan of butter/oil. By now the water in your pot should have began to boil. Cover the pot and let it sit over a low heat as you work on your eggs.
Chop the tomato, celery, and bell pepper, and add them to the pan. Then add in the 3 eggs. (I put them straight into the pan and scramble them in the pan with a fork, but if you want you can scramble them in a separate bowl before you add them in. But if you do it my way, you'll have one less dish to wash!) Add in your spices. Mix the eggs with the ingredients with a fork or spatula.
As the eggs cook, chop the basil and/or parsley leaves and dice the onion. Move the eggs around the pan with the spatula until they are cooked to your liking. Then add the basil/parsley and garlic to the eggs and mix them in with the spatula.
Serve the egg mixture on a plate alongside the leaf greens.
If you're like me and you want to really be able to taste the spices, add them all to the eggs again, and then salt the eggs and the leaf greens.
Since I eat this every day, I've come up with several different combinations of the ingredients listed above, depending on what I had in stalk. Here are a few extra photos, just for fun:
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