A long while back, I was at a restaurant/diner for breakfast, and I ordered scrambled eggs. When the waitress gave my order to the cook, she said “wreck em”! I love that! So, yes, this is a simple recipe for scrambled eggs with vegetables, but I call them wrecked eggs. 🙂
This is my absolute FAVORITE breakfast, and I have it at least 3 times per week…sometimes, I will even have it for lunch or dinner too. It’s quick and easy, full of protein and nutrition, and it’s DELICIOUS! I’ve already discussed how passionate I am about how healthy eggs are. I go over many of the health benefits here. This recipe has only four ingredients (if you don’t count sea salt to taste and coconut oil for cooking), but will leave you feeling completely satisfied and full until your next meal. Each ingredient is packed full of nutrition and the following pins explain some of the health benefits of each of these.
As you can see it’s hard to find a breakfast that parallels this one in nutrition that will completely satisfy you! The recipe is quick and easy which is always helpful in the morning (especially if you are more of a night owl like myself)!
WRECKED EGGS WITH SPINACH, ONION, AND PEPPERS
- 2 eggs
- 2 egg whites
- 1/4 cup chopped red onion
- 1/2 bell pepper (color of your choice), chopped
- 1 cup spinach, finely chopped
- Coconut oil for cooking
- Sea salt to taste
1.) In a frying pan, heat a small amount of coconut oil over medium/low heat. Add the peppers and onions and cook till tender (about five minutes).
2.) While the onion and peppers are cooking, add the eggs and egg whites to a small bowl. Use a fork to stir vigorously till frothy.
3.) Add the spinach to the pan, and follow immediately with the eggs. Sprinkle with some sea salt and stir to combine all the ingredients.
4.) Let cook till the egg is cooked through, stirring continuously (5-10 minutes).
Transfer to a plate and enjoy! 🙂 YUM!