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.
A variation of scrambled eggs that is low on carbs but high in nutrition including a high assortment of antioxidants.
- 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
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.
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!
Macros (per serving)
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.