Dr. Dawn’s Healthy Breakfast Scramble

Recipe (gluten-free, paleo, ovo-vegetarian)

This quick and easy, 1-pan breakfast scramble is healthy, delicious, and contains many ingredients found to help reduce inflammation.

Be sure to use only organic, cage-free, humanely-raised hen eggs to ensure there are Omega-3 fatty acids in the yolks. Otherwise, the eggs could promote inflammation rather than reduce it. (You cannot get healthy eggs from unhealthy hens!)

Also, it is vital to use virgin, unrefined coconut oil, rather than its “cousin” MCT oil, which is missing the lauric acid that is said to be anti-inflammatory and anti-microbial. Alternatively, you may use extra virgin olive oil; but there has been a lot of news lately that most olive oils sold commercially are diluted with other types of vegetable oils, including corn, soy or canola, which promote inflammation, so I prefer to stick with the coconut oil.

Lastly, you may omit the salt, but do not omit the freshly ground black pepper, since it is a necessary ingredient to aid the anti-inflammatory turmeric absorption and activation in your system. Freshly ground (from your own pepper grinder) is much more effective than pre-ground pepper.

Ingredients: (Serves 1 person).

2 whole eggs, Organic, Cage-Free, Humanely-raised
1 tsp – 2 tsp Virgin, Unrefined Coconut oil
1/2 large clove of organic garlic, minced
1/3 cup chopped onion
1/3 cup sliced mushrooms
1/3 cup chopped red bell pepper
1/4 tsp turmeric powder
Freshly ground black pepper (from your own pepper grinder), to taste
Celtic or Himalayan sea salt, to taste.

Directions:

  1. Put the oil in your frying pan, and turn the heat to medium. If it is an iron pan, you will need more oil than for a non-stick.
  2. Add the minced garlic and onions. Saute for a few minutes.
  3. Then add the diced red bell pepper
  4. While this is cooking, whisk 2 eggs into a cup, and add ¼ tsp of turmeric powder. (Note, the turmeric will stain any porous surface bright yellow, including certain countertops.). Set this aside.
  5. Now add the mushrooms to the pan and continue to saute.
  6. Once the vegetables are cooked to your liking, pour the egg mixture over the vegetables and, using a spatula, slowly scrape the bottom of the pan as the eggs cook, stirring and scrambling up the eggs and vegetables together.
  7. When the eggs are fully cooked, transfer the scramble to a plate.
  8. Grind black pepper over it and salt to taste.

You will notice that your vegetables are stained yellow from the turmeric. It may look a little odd, but it doesn’t affect the flavor, and it is quite healthy for you! In fact, every ingredient in this recipe has an anti-inflammatory effect, except for the salt.

To add an even greater anti-inflammatory punch, add chopped broccoli to your scramble, top with diced fresh tomatoes and serve with a bowl of fresh blueberries.

Bon Appetit!

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