Recipes

High Protein Power Eggs


As part of my diet, I decided to ditch my steel cut oatmeal and eat more eggs for breakfast.

However, I know if I just eat eggs without bread, I’m usually hungry again in about 30 minutes, plus I would be missing the fiber and antioxidants I receive from my wild blueberry and tart cherry oatmeal.

Therefore, I came up with Power Eggs; a high protein, high fiber, highly nutritious version of scrambled eggs.

Here’s how to make enough for 2 people.

Power Eggs

A variation of scrambled eggs that is low on carbs but high in nutrition including a high assortment of antioxidants.
Servings 2 people
Calories 379 kcal

Ingredients
  

  • 4 jumbo or extra large organic eggs
  • ½ red onion chopped
  • 1 cup yellow squash cubed
  • 4 mini sweet peppers
  • 2 cups chopped lacinato kale
  • ½ cup frozen wild blueberries (or fresh in season)
  • 1/2 medium avocado sliced
  • Garlic salt and black pepper to taste
  • 1 spray olive oil cooking spray

Instructions
 

  • Rinse and chop all the vegetables to a size in which they’ll cook quickly. I’m old fashioned and chop all of the following by hand, but if you have one of those handy dandy food choppers then feel free.
    Tip: I always de-stem my kale. Some people complain that kale gives them gas and this is usually from the tough fiber in the stem that causes this, so I eliminate it.
    power-egg-ingredients
  • Heat a large non-stick skillet or wok on medium heat with a spray of olive oil cooking spray. Add chopped veggies and sauté until they soften to your preference. (About 5-7 minutes for me.)
  • About a minute before you add the eggs, add the blueberries, garlic salt, and black pepper.
  • Add the eggs and gently scramble into the veggies. Some people are afraid of whole eggs. But whole eggs are far more nutritious than egg whites.
  • Cook until the eggs are firm to your liking.
  • Slice the avocado, divide power eggs into two equal portions, and plate. Garnish with 1/2 of the avocado on each portion.
  • Serve and devour!

Nutrition

Calories: 379kcalCarbohydrates: 23gProtein: 21.4gFat: 18gFiber: 8g
Tried this recipe?Let us know how it was!

Variations


You really can add any of your favorite veggies to this recipe and feel free to experiment with different combinations.

I live next to a Mexican farmers market and often put nopal cactus and cilantro in this recipe for an added twist.

Just shoot to make your Power Eggs as colorful as possible to get the most antioxidant benefit.

Yeah, about the blueberries; Some my find this strange, but trust me, they are hardly noticeable yet provide a lot of antioxidants.

Tip: I always buy wild blueberries because they have just about double the antioxidants of cultivated blueberries.

You can also top this power eggs recipe with a little hot sauce of your choice for even more flavor variation.

If you have any questions about my Power Eggs recipe, please ask below. Also, you are welcome to share your recipe variations.

Ted Kallmyer is an ISSA certified Specialist in Fitness Nutrition, is an expert macros coach, and the author of The Macro Solution. If you need personal help reaching your weight loss/fitness goals see his nutrition & macros coaching options. Follow Ted on Instagram
Last Updated: July 18, 2018

39 Comments

  1. Trudi Trahan-upchan 10 months ago

    Pity your site does not let us share to our Facebook.

    Reply
  2. Autumn J Robinson 11 months ago

    Just made these!! My eggs turned blue haha. But it was a great meal!

    Reply
  3. FARHAN

    MY WEIGHT IS 120 KGS, I WANT TO DESTROYED BODY FAT, PLZ SEND ME DIET CHART WITH WEIGHT TRAINING

    Reply
    • Ted Kallmyer (Certified Macro Coach)

      Hi Farhan, Have a look at my Macro Solution program. The Macro Solution

      Reply
  4. Eryka Page

    I’m not a fan of the Egg but my breakfast needs them! This breakfast was so good I didn’t even taste the eggs – so that gets an A++++ in my book. But what do I do with the left overs 😆

    Reply
    • Ted Kallmyer (Certified Macro Coach)

      So happy to hear that Eryka. You should be able to keep them in the fridge and then reheat them in a skillet of the microwave.

      Reply