Breakfast

Easy Egg Scramble Breakfast (non gluten)

Gluten free breakfast eggs

EASY EGG SCRAMBLE BREAKFAST

People often tell me they don’t have time for breakfast and I say: “Well, make time.”

 When it comes to breakfast, I don’t pull any punches. How many times do we have to hear that it’s very important to eat breakfast before we do it? 

But I DO know that if we are starving are arses off at around 11:00, we seem to make time for something;

and going to Starchucks and lounging around for one million hours, staring at coffee mugs and other objets’ d’ not‘ art, while waiting for your double, upside down, non, non, non mocha, tall with non-soy, soy milk…….

IS. Not. Breakfast:

Anyhow, here’s my go-to breakie when I’m not doing a power smoothie.  It takes like 5 minutes if you are prepared, s’riously.

Try this for a while and see what your lovely bod pod tells you…

First off I use a well seasoned antique cast iron skillet.  You can find them at vintage stores and once they are all seasoned up, they work like teflon, which is kinda the devil.  More on how to buy and season them here.

Another reason I switched to cast iron is that I’ve always been low in iron and I can’t tolerate iron supplements.  Now my iron levels are perfect.

OK, on to the perfect egg breakfast!

I keep chopped onions in the fridge, but you can use any chopped veggie you like.

Stuff you’ll need:

2 Farm Fresh Organic Eggs (my friend gives me gorgeous free rangers!)

1 Tablespoon chopped onion (red, white or whatever)

1 Slice Avocado

Brown Rice Tortilla (I use Food for Life)

Salsa (I like Emerald Valley OR home made)

1 teaspoon coconut oil I like Barleans

salt & pepper

How to make it:

Whisk the eggs in a bowl with a few drops of water.  Salute the onion until browned.  Add the eggs and cook until they are soft and pretty.

Eggs in cast iron
Pretty eggs in cast iron!
Non-Gluten Tortilla
Non-Gluten Tortilla

Remove from heat.  Lay the tortilla on a low burner and flip around with tongs until nicely browned- or heat with  little coconut oil in a pan..but I can’t be bothered with that step.

Plop it all together on the tortilla and top with salsa and avocado.

Garnish with: fresh cilantro, dill or oregano.

This will keep you gently full until lunch and it has a great balance of protein, complex carbs, and healthy fats.

Voila! You DO have time for breakfast, no?

 

Easy Egg Scramble Breakfast (non gluten)
Author: Lisa Spencer
You DO have time for breakfast…
Ingredients
  • 2 Farm Fresh Organic Eggs (my friend gives me gorgeous free rangers!)
  • 1 Tablespoon chopped onion (red, white or whatever)
  • 1 Slice Avocado
  • Brown Rice Tortilla (I use Food for Life)
  • Salsa (I like Emerald Valley OR home made)
  • 1 teaspoon coconut oil (Barleans)
  • salt & pepper
Instructions
  1. How to make it:
  2. Whisk the eggs in a bowl with a few drops of water. Salute the onion until browned. Add the eggs and cook until they are soft and pretty.
  3. Remove from heat. lay the tortilla on a low burner and flip around with tongs until nicely browned- or heat with little coconut oil in a pan..but I can’t be bothered with that step.
  4. Plop it all together on the tortilla and top with salsa and avocado.
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