Eggs are a great source of protein, making them a wonderful dish to have for breakfast. Scrambled eggs with some butter or coconut oil and a dash of salt is just fine, but adding a little bit extra makes the dish sensational. When I was little my mom would make me scrambled eggs with some leftover steamed cauliflower which is so delicious. But I never thought of anything else, apart from chives going into it, until I went to Trinidad to visit my very close friend. Her mother made me Perico, a Venezuelan scrambled egg dish and that dish which is delicious inspired me to make this dish.
This scrambled egg dish, that you will soon learn to make, is a great way to get some veggies into your tummy. The flavours meld together and elevate the scrambled eggs – so delicious!
Tuscan Scrambled Eggs
Scrambled eggs are wonderful to have for breakfast but sometimes they need a little sprucing up. These Tuscan Scrambled Eggs will send your taste buds on a little trip to the Italian Country Side.
- 5-6 free-range pastured eggs
- 1 tbsp + of organic butter or coconut oil
- 1/2 a medium tomato cubed
- 1 small-medium shallot finely diced
- 1 cup of spinach and/or kale chopped
- 5-8 basil leaves finely chopped
- salt and pepper to taste
- 1/4 cup grated Parmigiano Reggiano optional
Place a frying pan over medium heat, add the butter or coconut oil.
Once it is melted add in the shallots and sprinkle some salt over them. Let them saute until they are slightly translucent.
Add in the tomatoes and the spinach and/or kale and let them cook down.
In a bowl crack in the eggs and whisk them. Combine the pepper and Parmigiano Reggiano. Once the tomato and kale have cooked down add in the eggs.
Stir once in a while, don’t let it the eggs stick to the bottom of the pan. Depending on how you like them, soft or well done, don’t go too far from the eggs.
Once done to your liking turn off the heat and add in the basil. More salt if you need it. Serve as is, or on a spelt wrap or sourdough toast.