Eggs are probably one of my favorite go-to foods because they are so versatile. They can be prepared in a variety of ways and are suitable for any meal. For the longest time, I always thought the perfect method of cooking was scrambling them up and liked them served as dry as possible. However, I have started to learn that your food should be eaten at the right level of heat. It should not be undercooked of course, but it should also not be overdone either. Now I am not sure even why this was my preference. I find that if the eggs are cooked just right they have way more flavor and a better texture.
Roughly a year ago I became a bit of a snob with my grocery shopping and graduated to purchasing pasture-raised eggs. What does pasture-raised mean exactly? Well, the chickens are happy and healthy because they are living in nature rather than a cage. Their life includes roaming on farm land and grazing on bugs and worms lying around. While they are still typically fed some store-bought feed they are not exclusively living on a vegetarian diet. The big news here is that they were never supposed to be vegetarian. So all the eggs that promote they are “vegetarian” in the stores are not doing you any favors. It’s only marketing that makes it appear as if this is the healthy choice. The downside to all this wellness of course is the cost and the fact that they are simply harder to find. I buy them at my local Whole Foods (they’re $6.99), but when I was on vacation this past summer in North Carolina they were nowhere to be found.
My egg and veggie bowl can be totally customized to your preference. It includes vegetables I really like and usually have on hand. I also typically eat 3 eggs at a sitting which maybe too much or too little so definitely modify.
Egg & Veggie Bowl
- 2-4 Pasture-raised eggs
- ½ cup zucchini diced
- ½ cup yellow or orange pepper diced
- 2 Tablespoons purple onion chopped
- 5 grape tomatoes halved
- 1 large handful of fresh spinach
- ¼ fresh avocado for topping
- Salt & pepper to taste
Chop the veggies and in the meantime lightly heat 1 tablespoon of coconut oil or grass fed butter in a cooking pan on the stove. Add the zucchini, pepper, and purple onion to your pan and lightly sautee. Next add the tomatoes and spinach and once the spinach is wilted transfer the mixture to a bowl. Add more oil or butter to your pan and crack your eggs and add them to the pan to allow them to cook. I also wash my eggs before I cook them with a fruit and veggie wash. I am just being cautious here because you never know how things are handled before they get to you. Do not let the eggs overcook. A few minutes should be fine because ideally the whites should be well done, but the yolk still a little bit runny. Place the eggs on top of the veggies and add the avocado. Add salt and pepper to taste.