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).
- 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
- In a small bowl whisk together eggs and milk
- Heat coconut oil over low heat in a medium sized skillet
- Saute red onion and rosemary about 2 minutes
- Add tomatoes and continue cooking another minute, until they are warm
- Add egg mixture and salt & pepper to the skillet and fold until eggs are no longer runny
- Add ½ the feta cheese and gently incorporate
- Remove from heat and top with remaining feta cheese