We usually eat eggs for breakfast two or three times a week. But it is very rare that I just serve fried eggs. I see eggs as an opportunity for lots of nutrition! :) Almost any vegetable or herbs tastes great with eggs. I generally start out by sauteing chopped onions, garlic, and peppers in butter. If I have other ingredients on hand like mushrooms or broccoli, I will add those too. Then I beat my eggs with milk and pour those over vegetables. Once those are cooked, I start adding my vitamins and minerals - herbs! :) Don't think of herbs as just seasoning; they are so much more than that!
Parsley for example contains vitamins A, C, & E, calcium, iron, potassium, phosphorus, magnesium, and B vitamins...and much more! And herbs are not only high in nutrition, but many are also high in antioxidants. Oregano and Sage top the charts for antioxidant levels.
Leftovers also make great additions to eggs. Last week we had tacos for supper, so the leftover ingredients were added to our eggs the next morning, with lots of oregano and topped with cheese (I top most egg dishes with cheese). Some morning we will wrap our eggs up in a tortilla. When I have leftover chicken, I like to add that to eggs as well. Sage or basil are good herbs to use with this dish. This morning I made my eggs with chopped fresh asparagus (our first harvest of the season). Big hit! :) We have also been enjoying our fresh garden spinach chopped up and added to eggs (see picture).
Don't be afraid to use lots of herbs! Many times I pour (literally) parsley, basil, and oregano over my dishes - especially eggs, soup, and chicken. Think of parsley as salt, and use it generously.
When I serve an egg dish, it is usually accompanied by bacon or homemade sausage. I also like to add oranges or orange juice to the table since vitamin C helps our bodies absorb iron. Mmmm...breakfast just like Grandma used to make and full of nutrition! :)
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