Believe it or not, it’s faster to scramble an egg than to make a smoothie. And these creamy scrambled eggs with arugula and Parmesan are lovely. They’re easy enough for a weekday morning and elegant enough for a special brunch. Plus they’re healthy, keto, sugar-free and gluten-free.

I don’t know about you, but four things I always have in the fridge are:

• Eggs. Look for ones that are pastured (NOT just cage free!) I prefer to buy local eggs from someone who knows the chickens. But if I can’t get to the Farmers Market, Vital Farms is a great brand that’s available nationally.
• Greens. This recipe uses arugula but you can substitute spinach or kale or whatever greens you have on hand.
• Cheese. I’m using Parmesan, but again, you can use what you have on hand. I try to use raw cheese from grass fed cows. Organic Valley is my go-to cheddar.
• Butter. KalonaSupernatural is my go to, but I also like Kerrygold (which you can find at most grocery stores and at Costco).

And remember, the fewer ingredients that a recipe has, the more important it is that those ingredients are the highest quality.

I like to eat these eggs for breakfast alongside a Decaf Cold Brew Iced Coffee or for lunch with a Kombucha Mocktail.

Try Scrambled Eggs with Arugula and Parmesan and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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Scrambled Eggs with Arugula and Parmesan

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• Author: jzmcbride
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 serving
• Category: recipe
• Method: stovetop
• Cuisine: breakfast

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Description

Believe it or not, it’s faster to scramble an egg than to make a smoothie. And these creamy scrambled eggs, dressed up with arugula, chives and Parmesan are lovely. Easy enough for a weekday morning and also elegant enough for a special brunch. Plus they’re healthy, keto, sugar-free and gluten-free.

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Ingredients

• 3 large eggs
• 1 tablespoon butter or ghee
• 1 tablespoon chives or green onion tops, chopped
• 3 tablespoons Parmesan cheese, grated
• small handful of arugula 

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Instructions

1. Beat eggs and season them with salt and pepper.  I sometimes mix them in the blender to get them really emulsified and creamy.
2. Melt butter in skillet over medium low heat. 
3. Add eggs and stir with a spatula until they are almost fully cooked.
4. Add chives/green onion, arugula and cheese.
5. Transfer to a plate and serve

Notes

Feel free to substitute other greens for the arugula (spinach, kale, etc.) or swap try a different type of cheese.

For Whole30 version, omit cheese and add 2 tablespoons nutritional yeast.

Keywords: breakfast, eggs, breakfast scramble, scrambled eggs, breakfast recipe, vegetarian recipe, meatless, gluten free, sugar free, healthy breakfast