This is a fantastic way to start the day – especially after a good workout! It is tasty, filling and as always very nutritious!
It might look like a bit of work in the kitchen but it seriously only takes a few minutes to throw together. If you are time poor it’s a good idea to chop up a couple of leeks and some veggies at the beginning of the week and just grab handfuls when you are ready to make it (rather than chopping it all every morning).
I don’t have it with bread and I don’t feel like I am depriving myself. Apart from adding heaps of flavour, the coconut oil and butter make it really satisfying, and you’ll find you won’t be hungry again for ages. Enjoy XX
The Shrinking Hubby’s Egg and Veggie Scramble
What you will need:
- 1 Tablespoon coconut oil or good quality grass –fed butter
- 2 free range eggs (organic if possible), whisked quickly in a separate bowl
- About 1 inch of leek
- Mix of chopped veggies – e.g. zucchini, tomato, broccoli, beans, spinach, asparagus
- Sea salt/freshly cracked pepper
How to pull it together:
Heat the butter and/or coconut oil in a pan.
Add the leeks and cook until browned.
Throw the rest of the veggies into the pan and stir through until well coated.
Add the whisked eggs and stir through until scrambled.
Serve and eat immediately.
Note: If I have any leftover meat from the night before (e.g. steak, lamb or chicken) I add this with the veggies. For a kick you can add some fresh chopped chilli with the leek or a good quality chilli paste stirred through at the end.