Being a Brewer Diet fan, I try my best to eat two eggs a day. If not for my lactose-sensitive nurslings, I would be drinking lots of milk, as well. While I can attribute the lack of milk to my kidlets, only my lack of creativity can be blamed if I miss a day or two of egg eating.
With Fuzzy, my oldest, I literally at a fried potato and two scrambled eggs every. single. morning. Needless to say, that meal doesn’t have the appeal it once did. Still, it is my fallback breakfast, and if I can get passed the smell of eggs as they cook (one of the triggers for my increasingly-picky gag reflex this time around), I can enjoy it.
Fortunately, not all egg scrambles are created equal. When I am in a big rush, it’s basically just chopped fried eggs. Throw ‘em in a pan and mix until it looks right. This morning, though, I took the extra 30 seconds to make Scrambled Eggs Plus. I’ve gotta tell ya, it really did add a bit of a kick. I enjoyed my breakfast, and it started me off well so that I have enjoyed the rest of the day.
Nutritional highlights: The Vitamin A and Omega 3s are a given, but the extras in these eggs add even more vitamins and (the best part) some variation to encourage you to keep eating those eggs.
Need the recipe? You don’t have to be a vegetarian or pregnant to enjoy whole foods. Head over to Buy.Com, with over a million books discounted everyday,to grab a copy of The Vegetarian Mother’s Cookbook and cook along!
Mmmmm this is making me so hungry! I cannot wait to try some of these dishes