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 are 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 deliciously 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 flavors meld together and elevate the scrambled eggs – so delicious!
If you try out this recipe let us know! Leave a comment, rate it and tag a photo #holistickenko on Instagram! Have a wonderfully positive day everyone!
Tuscan Scrambled Eggs
- 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.
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.