Really Good Scrambled Eggs
The oft-delivered excuse for people not cooking is that they don’t have the time, but the best recipes are often the easiest to make. Try my simple recipe for scrambled eggs featured in my new 101 ways to lose weight book. It will take you about 1 minute to make and is perfect with a side of fresh tomato and avocado drizzled with a little lime and chopped garden herbs.
What’s good about it:
Eggs are high in protein and contain all the essential amino acids needed for growth and repair. Including quality protein sources into your meals every day supports weight loss + healthy metabolism, maintains a healthy immune system, curbs appetite and helps to sustain lean muscle.
2 free range/ organic eggs
pinch sea salt
1 generous heaped teaspoon thick natural organic yoghurt or coconut milk
Chives, chopped a few sprigs.
Combine eggs, sea salt and yoghurt into a bowl.
Whisk lightly with a fork until combined.
Add a small splash of olive oil into a small pan over a low heat.
Pour in your egg mixture
Stir gently until the eggs start to set and become creamy.
Serve with your favourite sides such as:
fresh avocado drizzled with a little lime
Fresh tomato salsa scented with a little finely chopped red onion and coriander
Steamed asparagus with a hint of lemon and black pepper
Sauteed mushroom with a little sea salt, black pepper and garlic.
Basil pesto is also delicious in place of the yoghurt or coconut milk in this recipe.
Add chopped spinach through the eggs before cooking.
Nutrition per serve:
Protein: 15 g
Total fat: 12.5 g
Saturated: 3.9 g
Carbs: 0.8 g