Rosemary Feta Scramble

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I rarely consume red meat, so my main sources of protein stem from eggs, quinoa, Greek yogurt, legumes, organic chicken, and copious amounts of seafood. Because of this, I consume eggs almost daily to make sure I am hitting my protein quota. Dan doesn’t love eggs the way I do (unless they are hard boiled), so I’m usually cooking them solely for me.

A quick word on eggs. Our society has been brainwashed to fear the yolk. Now I am not a doctor or dietician, but I’ve done A LOT of reading and have come to question a lot of what the FDA tells us is “unhealthy”. I used to toss the yolk, but now I ALWAYS eat it. It’s the most nutritious part of the egg – full of vitamins, minerals, and healthy supportive fat. Egg yolks are NATURAL, and our bodies do need cholesterol to function. The BAD cholesterol stems from fake processed/packaged foods and fast food. Sometimes I’ll eat 3 whole eggs in one sitting and guess what? My cholesterol levels are right where they should be. So my advice…eat the ENTIRE egg! I purchase organic eggs from vegetarian fed hens.

It’s not uncommon for me to make a scramble or egg bake for dinner. Who doesn’t love breakfast for dinner? AmIright? I usually toss in whatever veggies or produce are still fresh in the fridge, but this specific combination of rosemary and feta is a favorite of mine, and intentionally repeated. The creamy, salty cheese and fragrant pine-like aroma of rosemary pair perfectly with one another. This scramble is so simple to whip up, too! Seriously, you just need a few minutes and you’ve got yourself a fancy breakfast (or lunch…or dinner).

Rosemary Feta Scramble
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 eggs
  • 1 tbsp milk (I used coconut milk)
  • 1 tbsp chopped red onion
  • 5 grape tomatoes, quartered
  • ¼ cup crumbled feta cheese
  • 1 tbsp roughly chopped fresh rosemary
  • 1 tbsp coconut oil
  • salt & pepper to taste
Instructions
  1. In a small bowl whisk together eggs and milk
  2. Heat coconut oil over low heat in a medium sized skillet
  3. Saute red onion and rosemary about 2 minutes
  4. Add tomatoes and continue cooking another minute, until they are warm
  5. Add egg mixture and salt & pepper to the skillet and fold until eggs are no longer runny
  6. Add ½ the feta cheese and gently incorporate
  7. Remove from heat and top with remaining feta cheese
Notes
This recipe is vegetarian and paleo.

 

The coconut oil I used for this recipe (and almost all recipes) is this one! LOVE the stuff!

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Comments

  1. Karen says

    So how good would this be minus the tomatoe (I’m not a huge fan) and dried rosemary bc I don’t have fresh? It looks so yummy

    • says

      Hi Karen! You could definitely leave out the tomato! I add it mainly for color. If you wanted to replace with something…red pepper would work. :) Also…I love fresh rosemary but it would be just as good with dried! :)

  2. Kathy says

    Just thought I’d let you know…just pinned my first Laurenda Marie recipe! I’m a huge egg lover but haven’t tried this combo before! :)

  3. Jen says

    Thanks for this awesome recipe! Kurt eats a very strict paleo diet and I am always looking for new things to make for him! I am hoping to make better food choices as well and join him in the paleo world, but I am not a fan of red meat or chicken….but this one seems easy and looks delicious!

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