Power Eggs: Low Carb and Loaded with Nutrition


As part of my low carb diet, I’ve had 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. (I make some for myself and send my partner off to work with the other half)

Power Egg Ingredients

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


Here’s How To Make This Recipe

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.

1. Rinse and chop all the vegetables to a size in which they’ll cook quickly.

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.

2. Heat the coconut oil in a large non-stick skillet or wok. Add chopped veggies and sauté until they soften to your preference. (About 5-7 minutes for me.)

3. About a minute before you add the eggs, add the blueberries, garlic salt, and black pepper.

4. Add the eggs and gently scramble into the veggies.

Tip: Some people are afraid of whole eggs. But whole eggs are far more nutritious than egg whites. Check out this nice infographic to see a comparison.

5. Cook until the eggs are firm to your liking.

6. Slice the avocado, divide power eggs into two equal portions, and plate. Garnish with 1/2 of the avocado on each portion.

7. Serve and devour!



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.

Basic Nutrition of Power Eggs

This is per serving, based on two servings. Some may actually get 3 servings out of this recipe.

  • Calories: 379
  • Fat: 25 grams
  • Carbs: 21 grams
  • Fiber: 8 grams
  • Protein: 19 grams

If you have any questions about my Power Eggs recipe, please ask below.

Also, you are welcome to share recipe variations with us as well.