A classic American breakfast dish, scrambled eggs are also nutrient dense and provide a wide assortment of essential nutrients. Egg definitely top my “Food for Fertility” list! If you can find eggs from pastured chickens, the taste and texture not only can’t be beat, but the nutritional value is better as well, offering more omega 3 fats and vitamin D.
We often turn to eggs as they are also a wonderful source of protein, eating them for any meal of the day.
But eggs can also get kind of boring if you stick to the basic ‘salt and pepper’ seasonings. Being a food that takes on so much of the flavor of what you pair it with – there really is no reason to grow tired of them. Our basic recipe is tasty and has plenty of flavor, is easily dairy free (which is our current preference as we prefer the texture when made with broth or water) and quick to whip up, taking a mere few minutes at the stove.
- 4 eggs (preferably pastured)
- 4 Tbsp milk, broth, or water
- ½ tsp each of basil, oregano, and minced onion
- ¼ tsp each of salt and black pepper
- handful of shredded cheddar cheese – cottage cheese or parmesean cheese works wonderfully as well
- Tbsp of butter for melting
- optional: 2 additional egg yolks
- Crack the eggs into a medium sized bowl and add 4 Tbsp liquid. Use milk for creamier eggs (cream for rich and creamy!), or broth or water for fluffier eggs. (as the water steams during cooking it gives the eggs volume)
- Whisk all ingredients together all ingredients.
- Melt 1-2 Tbsp of butter or lard in a cast iron skillet over medium-low heat.
- Pour in the egg mixture and let sit until it starts to firm underneath, but not brown. Slowly pull solid egg mixture to the middle of the pan as it cooks.
- Once the egg is mostly cooked, chop up into bite size pieces.
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