Scrambled Eggs with Arugula and Parmesan

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).
Want to understand the difference between pastured eggs and cage free? Watch this video!

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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Creamy scrambled eggs with arugula and Parmesean are lovely and quick to prepare. Easy enough for a weekday morning and elegant enough for a special brunch. | www.grownupdish.com









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Creamy scrambled eggs with arugula and Parmesean are lovely and quick to prepare. Easy enough for a weekday morning and elegant enough for a special brunch. | www.grownupdish.com

Scrambled Eggs with Arugula and Parmesan


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

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.


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 

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

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