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+ servings

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 379kcal


  • 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!


Calories: 379kcal | Carbohydrates: 23g | Protein: 21.4g | Fat: 18g | Fiber: 8g