Healthy Scrambled Eggs

Healthy Scrambled Eggs are the perfect way to change up regular scrambled eggs. The spinach and basil add flavour and bump up the nutrients in your breakfast. With St. Patty’s Day around the corner, I wanted to create a recipe for green eggs because it is festive and fun.

Healthy Scrambled Eggs by @jesselwellness #healthy #breakfast

When I was a kid scrambled eggs were my specialty, I used to cook them until they were rubbery and dry, just the way I liked them! It wasn’t until university that I learned that eggs should be fluffy, light and a little shiny. The secret to perfectly cooked healthy scrambled eggs is to use a low heat and to add the salt at the end. If you use a high heat your eggs will brown, become rubbery and dry out. If you add salt too early in the cooking process it can dry out the eggs.

Healthy Scrambled Eggs by @jesselwellness #glutenfree #vegetarian

I eat eggs 3-4 times a week for breakfast because they are super quick and easy to make and contain a lot of protein that keeps me satiated until lunch time. To learn more about the numerous health benefits of eggs, check out my Gluten Free Quiche recipe.

Healthy Scrambled Eggs by @jesselwellness #eggs #greeneggs

Health Benefits of Spinach

I love adding spinach to salads, smoothies and just about anything. It is a delicious dark leafy green that has tons of vitamins and minerals. Popeye ate spinach to make him strong, but it has a lot more health benefits.

  • Spinach contains more than a dozen different phytonutrients that give it powerful anti-inflammatory properties
  • Spinach is jammed pack with antioxidants like vitamin A, vitamin C, vitamin E, and manganese which all help fight free radical damage
  • Spinach is a fantastic food for bone health because it contains a crazy high amount of Vitamin K which prevents bone breakdown
  • Spinach is high in both fiber and water which work together to prevent constipation and promote a healthy digestive tract

Healthy Scrambled Eggs by @jesselwellness #paleo #breakfast

Healthy Scrambled Eggs

(gluten free, paleo, vegetarian)

Prep time: 5 minutes | Cook time: 5 minutes | Serving size: 2

Ingredients

  • ½ cup packed basil
  • ½ cup packed spinach
  • ½ Tbsp organic butter
  • 4 organic eggs
  • Salt and black pepper to taste

Directions

  1. Very finely chop the basil and spinach. Do this in a small food processor or by hand, the smaller the pieces the greener the healthy scrambled eggs will look.
  2. Place organic butter in a skillet over medium low heat.
  3. Crack 4 eggs into a bowl, add the basil and spinach and whisk until mixed.
  4. Pour the green eggs into the skillet and gently pull the eggs to the center of the pan letting the liquid run to the sides. Keep continually moving the eggs until they are just set (no longer liquid but still shiny), 2-4 minutes.
  5. Season with salt and black pepper to taste and serve hot with sprouted bread.

21 Day Smoothie Guide Cover by @jesselwellness

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 I would love to hear what you think of my Healthy Scrambled Eggs in the comments section. If you like this recipe spread the word and share it with your friends.
Healthy Scrambled Eggs
Author: 
Recipe type: Breakfast
Cuisine: Vegetarian, Paleo, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Healthy Scrambled Eggs are the perfect way to change up regular eggs. The spinach and basil add flavour and bump up the nutrients in your breakfast.
Ingredients
  • ½ cup packed basil
  • ½ cup packed spinach
  • ½ Tbsp organic butter
  • 4 organic eggs
  • Salt and black pepper to taste
Instructions
  1. Very finely chop the basil and spinach. Do this in a small food processor or by hand, the smaller the pieces the greener the healthy scrambled eggs will look.
  2. Place organic butter in a skillet over medium low heat.
  3. Crack 4 eggs into a bowl, add the basil and spinach and whisk until mixed.
  4. Pour the green eggs into the skillet and gently pull the eggs to the center of the pan letting the liquid run to the sides. Keep continually moving the eggs until they are just set (no longer liquid but still shiny), 2-4 minutes.
  5. Season with salt and black pepper to taste and serve hot with sprouted bread.

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