A Great Way to Start the Day!

Have always loved eggs and when all those 1970's studies showed that they were not so good for us I was upset - no more incredible edible eggs. Over and out with those studies as the new ones show that the egg is awesome and I have happily added them back to my menu. I love making the following egg veggie scramble a couple times a week. At only 193 calories, there's plenty of calorie room to make it a complete meal by adding a slice of toast or a whole wheat muffin with a teaspoon of your favorite jam. Come on get out the pan, you know you want some...

Here are the nutrition facts as analyzed on Calorie Count.

Egg Veggie Scramble - serves one

Ingredients:

1 t extra virgin olive oil (I use habanero olive oil)
1/4 C chopped onion
1/4 C chopped sweet red pepper
1 C fresh spinach, torn
1/4 t turmeric
2 eggs, beaten in a bowl

Directions:

Heat the olive oil in a non stick pan over medium heat and saute the sweet red pepper and onion until they begin to brown.

Sprinkle with turmeric and stir.

Tear the spinach leaves and add to the pan. Saute until wilted (just a minute or so). 

Whisk eggs with fork til light and foamy and add to pan. Stir til cooked.

Extra Notes:

A wonderful variation for this meal is to place some of the egg inside a whole wheat tortilla (it won't all fit so just eat the rest with a fork), top with a little salsa (even more veggies!), and roll it all up burrito style!

If you don't have habanero olive oil, you could add diced jalapeno to the mix for a great flavor kick.

The turmeric not only takes the eggs and onions to an even prettier deep yellow, but the pungent spice has anti-inflammatory properties as well. If you have arthritis like I do, give it a try.