Tuesday, January 7, 2014

Southwestern Scrambled Eggs

I hope everyone had a wonderful holiday season! Now it's back to the grind… and trying to lose that holiday weight! {insert sad face here}

This recipe is deceiving because it's actually pretty healthy, but it looks gloriously sinful as it's piled high on a plate and topped with sour cream. And, it's just a little spicy, but we all know that a little heat in the morning can rev up your metabolism for the rest of the day. Goodbye holiday love handles! ;) My favorite part of this breakfast is the kick of the jalapeño which is complimented nicely by the creaminess of the avocado. The protein content will also keep you feeling full well into lunch. I promise you that you won't feel deprived with this breakfast, but you're getting quite a wallop of veggies in every bite.

I'm excited to share this because it is one of my absolute favorite breakfast dishes. The first time I made it I loved it so much that I made it every morning for a week. But what's not to love: It's simple, it's easy and it's delicious!

It's also Gluten Free (in case you were worried).

What You Need:
Serves 2
  • 4 eggs 
  • 2 large or 3 small pieces of bacon, chopped 
  • ½ small jalapeño, diced finely
  • ¼ yellow onion, diced
  • ¾ cup fresh spinach and/or arugula 
  • ½ tomato, diced
  • ¼ c shredded cheddar cheese, sharp
  • ½ large avocado, cubed
  • Optional: Salsa, sour cream
Cook the bacon per the instructions and set aside to cool, then tear into small pieces. If you want to save some calories use Turkey bacon and cook it in the oven! 

Over medium heat, sautee the onions and jalapeño. Once soft, add the spinach/arugula and cook until wilted. Toss in the diced tomato.

Whisk the eggs in a bowl right before you put them in the skillet-- it'll help them stay a bit fluffier. Add to the skillet with the vegetables and lower the heat to medium-low. I like to cook my eggs low and slow.

Add the cheese and half the bacon right on top of the mixture. Salt and pepper per your tastes.

Stir them in the skillet every minute or so until they are cooked through.

Serve immediately and top with the remaining bacon, salsa, avocado, and sour cream.

Bon appetite! And I hope 2014 brings you lots of good food and happiness (which are basically the same thing).

If you're wondering about the organic egg shortage then read this post from Lindsay Dahl: Organic egg shortage- what can we do to support organic production?

And check out Ribas with Love's Delicious Egg Souffle recipe!
Sherri Griffin
Sherri Griffin

Thanks for checking out my blog. I get serious about a few things in life: animals, chemicals, and food. For the rest I can't promise anything so keep the bar low. For more about me check out my "About Me" page! Happy DIYing!

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